Adapted from Bangkok to Bali in 30 Minutes by Therese Volpe Laursen and Byron Laursen.

Contributed by Andy Sturm

1 lb. Baby Bok Choy                                       

1 TBSP extra virgin olive oil

¼ cup red onion, chopped                               

¼ tsp salt

¼ tsp white pepper                                          

1 TBSP seasoned rice vinegar (available in Asian section of grocery store)

Trim the base of the bok choy and chop off the leaves.  Cut the base in half lengthwise, then cut the halves crosswise on a diagonal into ¼ inch thick strips.  Cut the leaves crosswise on a diagonal into 1-½ inch wide strips.

Heat the oil in a large wok or a pot large enough to hold all the bok choy over medium heat.  When the oil is hot add the onion and stir fry until softened, 2-3 minutes.  Add the bok choy and season with salt and white pepper.  Cover and cook until tender, stirring occasionally, about 10 minutes.  Stir in the vinegar and serve immediately.

Serves 2 to 4