1-2 bunches bok choi
2 T peanut oil
3 T raw peanuts
2 tsp. roasted peanut oil
4 garlic cloves, minced – scapes will
¼tsp red pepper flakes
Salt work as well
4 tsp minced ginger
2 T soy sauce
1 tsp cornstarch mixed with 3 T water
1 tsp roasted peanut oil

Fry the peanuts in 2 tsp peanut oil until golden. Chop with the pepper flakes and a few pinches of salt and set aside.

Chop the bok choi stalks, but leave the leaves whole. Stir-fry the ginger and garlic in a hot skillet for about 1 minute.. Add bok choi and stir-fry until wilted. Add the soy sauce and cornstarch mixture and stir-fry for an additional 1-2 minutes until the leaves are shiny. Add the peanuts, toss, and serve. Serves 2-4

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