Adapted from Mark Bittman’s How to Cook Everything

2 TBSP oil (peanut is best)

1 TBSP minced garlic

1 TBSP peeled and minced fresh ginger

½ cup scallions cut in 1-inch lengths, plus some sliced thin for garnish

1 small cabbage cored and shredded or 2 lbs. bok choy cut into 1-inch pieces 

1-cup stock, white wine or water

1 TBSP soy sauce or tamari

Salt and peeper to taste

Heat a wok or deep skillet over medium-high heat. Add the oil, garlic, ginger and ½ cup scallions. Cook, stirring, for about 15 seconds, then add the cabbage or bok choy and turn the heat to high. Cook, stirring almost constantly, for 3 minutes, then add the liquid. Cook, stirring until it evaporates and the cabbage or bok choy is tender, about 5 minutes more. Add the soy sauce and turn off the heat. Season with salt and pepper if desired and garnish with minced scallions