2 tablespoons sesame oil
1 medium leek, white part sliced into half-moon
3 stalks green garlic, white bulbs minced
1/8-1/4 teaspoon red chili flakes
4 baby turnips, sliced into half moons
1 pound bok choy, leaves and stems chopped separately
1 tablespoons rice vinegar
1 teaspoons tamari or soy sauce
1 ounce scallions, sliced
- Heat sesame oil in a sauté pan. Add leek and sauté until translucent, about 5 minutes.
- Stir in garlic and chili flakes. Add turnips and bok choy stems; sauté over high heat until tender, about 7 minutes.
- Add bok choy greens, rice vinegar, and tamari. Cook for 1-2 minutes, until greens are wilted.
- Garnish with scallions and serve.