This is my entry into June's Grow Your Own monthly blog event started by Andrea at Andrea's Recipes.I harvested quite a bit of baby bok choi today. I washed it right in the yard and the washing water went right back into the garden. I then gave it a spin in the salad spinner, let it dry a bit, then enjoyed it.
Into a large skillet I heated 2 tbsp olive oil on medium-high heat. I added two garlic cloves, minced, one teaspoon of chopped ginger and let this cook for just a moment. I then added all of the bok choi and gave it a good toss with a pair of tongs. Let this cook a few minutes then dribble in about a 1/4 cup of water. Add a heaping half teaspoon of black bean sauce and a teaspoon of your favorite chili paste. Toss the pastes to incorporate them into the mix. Cover and cook about five more minutes. I like a bit of crunch to the bok choi stalks. Serve it right away.
You can remove all of the bok choi from the pan then reduce the sauce to thicken it. I was too hungry and impatient tonight. I barely allowed myself to snap a photo.