- 1 tablespoon olive oil
- 1 clove garlic, minced, or more to taste
- 1 teaspoon minced fresh ginger root
- 5 heads baby bok choy, ends trimmed and leaves separated
- 2 tablespoons water
Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.