Yield: 2 servings
4 bunches baby choy sum or baby bok choy
2 TBS vegetable oil
4 cloves garlic, thinly sliced
1 TBS low sodium soy sauce
1 TBS OMG! Thai Sesame Ginger Marinade and Dipping Oil
Wash the greens and drain well. Divide the greens into individual stalks, slicing the larger ones in half lengthwise.
Heat the oil in a large skillet and add garlic slices. Stir constantly until garlic starts to appear golden brown around the edges. Add greens to the pan and stir constantly for about 30 seconds. Pour in the soy sauce. Continue to cook and stir until the leaves are wilted, but the stalks retain some crunch. Remove from heat and toss the greens with the sesame ginger oil. Serve immediately.