Three Springs Farm

1 bunch bok choy, chopped into 1/2” strips

2 stalks green garlic, minced

2 Tbs. olive oil

2 Tbs. finely grated fresh ginger

1 Tbs. honey

1 tsp. Dijon mustard

2 Tbs. rice wine vinegar

1/2 tsp. salt

dash of toasted sesame seed oil to taste (optional)

Heat the olive oil in a medium skillet over medium heat until hot.  Add in the garlic, and sauté for 2 minutes.  Stir in the ginger and honey, and sauté for 1 minute.  Add the bok choy, and cook for 4 minutes, covered.  Mix together the mustard, rice wine vinegar, and salt in a small bowl.  Add to the bok choy, and stir well.  Cook for 2 more minutes.  If adding the sesame seed oil, turn off the heat and sprinkle it in.  Serve immediately over rice or fried tofu.

© Emily Oakley 2010