From Vegetable Love, adapted by Janine McCormick

1 TBSP vegetable oil                                       

1 TBSP toasted sesame oil      

1 lb. Baby Bok Choy, halved lengthwise          

3 cloves garlic, smashed, peeled, and cut into thin strips

4 quarter-sized slices peeled fresh ginger, diced (about 2 TBSP)                        

1 tsp rice wine vinegar 

salt to taste

In a large fry pan heat the oil over medium heat for 3 minutes, or until very hot.  Add the bok choy cut side down and cook without moving until seared, about 2 minutes.  Then add the ginger and garlic; cook, tossing regularly with two wooden spoons, for about 2 to 5 minutes, or until the leaves are completely wilted but the stems are still crunchy.  Keep the heat between medium and medium-high so that the pan is sizzling but the oil is not sputtering.  Add the vinegar and salt.  Cook 1 minute more.  Remove from heat and serve.