2 tablespoons canola oil
1 garlic clove, peeled and minced
1 ½-inch piece ginger root, peeled and minced (or substitute 1/4 teaspoon ground ginger)
1/8 teaspoon red cayenne pepper, ground
1/2 to 3/4 pound of baby bok choy cleaned, with the ends trimmed
1 tablespoon soy sauce
In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red pepper and cook, stirring constantly, until fragrant, about 45 seconds.
Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
Uncover and continue to cook until stalks are soft to the touch, approximately 3 minutes more.
Good served with rice and lemon basil salmon (https://elainelwalker.com/recipes/index.php/2020/11/12/lemon-basil-salmon/)