By Chef Mario
2 heads baby bok choy
2 cloves garlic, minced
1 T minced fresh ginger, or more to taste
2 T canola or vegetable oil
1/4 c water
1/4 c rice wine vinegar
1/4 c soy sauce (I like Tamari)
1 t sesame oil
1/8 toasted sunflower seeds
2 scallions, sliced thin
-In a heavy sautee, take sunflower seeds and roast them until golden brown on a medium-high flame on the stove. Remove and set aside.
-In the same pan, sweat garlic and ginger over a low flame until aromatic. Quarter the bok choy, place in the pan, give it a couple tosses then add your vinegar, water, and soy sauce and honey.
-Bring to a boil, then turn your flame all the way down. Steam until the stems are tender, then finish with sunflower seeds, sesame oil, and sliced scallions. If there is too much liquid, remove greens from pan and reduce on high heat to desired consistency. If you find yourself wanting more sauce, just and a little more soy and vinegar, and bring back to a boil and cut it off. Serve with your favorite long grain rice.