4medium heads of baby bok choycleaned and excess water shaken out
Instructions
Cut the cleaned bok choy into pieces, about ½ to 1-inch in size, separating the harder white stalks and the softer dark green parts. Separating them doesn’t have to be perfect, if you have a few pieces with both whites and dark green it’s fine; just do a rough separation.
Using a wok, large cast iron skillet, or other skillet with a nice surface area, heat the oil. You want the oil good and hot before you add the cut bok choy so it browns and caramelizes rather than steams.
Once the oil is hot, toss in the white parts of the bok choy. Lay them in the pan in a single layer so they are all touching the bottom, and can get some browning. Cook for a few minutes without moving to deepen the browning and caramelization. Once they begin to brown, give them a stir and continue cooking for about 5 to 8 minutes, until there’s a nice amount of browning on all the pieces.
Toss in the dark green parts, and continue to cook for about 1 more minute, until the greens have just wilted. Quickly remove the cooked green from the pan, and serve.