Spring into a simple bok choy dish

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It's Spring...except in Florida, where I live, where it has been Summer for at least a month already...

But, elsewhere in the northern hemisphere, where stats tell me most of my readers are, it is Spring. And spring means light, tasty vegetables are springing up at the market and veggie stands, where we are all shopping in masks and at a 6 foot distance from others...right?

This morning's haul for me included some bok choy (also known as pak choi). A member of the cabbage family, this Spring vegetable is a milder version of its more familiar cousin. It is crunchy

I've really liked bok choy from the very first time I tried it. It is a pretty versatile vegetable that can be used in salads, soups, side dishes and entrees.

Steam it, stir fry it, spice it up, eat it plain,  I was in a hurry for lunch when I got back from a masked trip to the grocery store. I washed up and settled on a simple recipe with bok choy and garlic and ginger...some of my favorites.

Quick Garlic Ginger Bok Choy 

Serves 2

• 1 tablespoon of oil
• 2 garlic cloves, minced
• 1/2 piece of ginger, peeled and minced
• 1 head of bok choy
• 1 teaspoon of sesame oil
• 1 tablespoon of soy sauce
• 1 tablespoon of water
• 1/4 teaspoon of red pepper flakes
• Sesame seeds for serving

1. Combine the sesame seed oil, the soy sauce, the water and the pepper flakes in a bowl and put it aside.
2. Put the oil in a skillet and cook the garlic and the ginger for a couple of minutes until it starts releasing its good smells.
3. Next, add the white part of the bok choy and cook for two or three minutes. 
4. Add the sauce and the green part of the bok choy. Stir and cook it until the leaves just start to wilt.
5. Sprinkle on some sesame seeds and enjoy.