Stir-fried bok choy

Bok choy is a mild, tender member of the cabbage family that cooks in just a few minutes. It's a good source of vitamins A and C, with some calcium too, which makes it an easy way to add more greens to dinner.

Ingredients:

• 1 pound baby bok choy (about 4 heads), halved lengthwise
• 1 tablespoon avocado oil
• 2 garlic cloves, thinly sliced
• 1 teaspoon grated fresh ginger
• 1 tablespoon tamari (a gluten-free soy sauce)
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds
• Pinch of red pepper flakes (optional)

Preparation:

• Rinse the bok choy well, since grit hides at the base of the leaves, then pat dry.
• Heat the avocado oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir for 30 seconds.
• Add the bok choy cut-side down and cook 2 minutes. Flip, add 2 tablespoons water, cover and steam 1 to 2 minutes, until the stems are crisp-tender.
• Toss with the tamari and sesame oil, then sprinkle with sesame seeds and pepper flakes.