Source: dLife

Baby bok choy with bread crumbs and soy sauce.

Servings

12 oz Cabbage, bok choy, leaf, fresh (4 - 8 pieces, baby bok choy)
2 tbsp peanut oil
0.5 cup bread crumbs , soft, sourdough
1 medium garlic cloves , minced
1 tbsp low sodium soy sauce
2 tsp sesame seeds , toasted

1 Cut any large pieces of baby bok choy in half lengthwise. Rinse in cold running water, shake gently to remove water. Drain well. Set aside.
2 In large skillet, heat oil over medium. Add bread crumbs and cook about 1 minute, or until lightly browned.
3 Add garlic. Cook and stir about 1 minute more, or until crumbs are golden brown.
4 Using slotted spoon, remove crumb mixture from skillet. Set aside.
5 Add bok choy to hot skillet. Cook, uncovered, 3 - 5 minutes, turning often, until stalks are just heated through and leaves are wilted.
6 Transfer to serving dish. Toss with crumbs, drizzle with soy sauce, and sprinkle with sesame seeds.