2heads of baby bok choy, sliced in half lengthwise
Handful of snow peas
1clove of garlic, thinly sliced
1tbspsoy sauce
Sea salt and freshly cracked pepper, to taste, if needed
Hot chili oil
Instructions
Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.
Heat the butter and sesame oil in a large skillet over medium heat.
Add onion then cook, stirring often, for 2 minutes; add the bok choy, snow peas, garlic slivers, and soy sauce then stir until evenly coated.
Sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.
Pour onto a serving plate and serve immediately with hot chili oil on the side.