BOK CHOY AND TOMATOES

 Ingredients:

3 heads baby bok choy, white parts and greens divided, each cut into 1/2" slices

2 T olive oil, divided

8-10 cherry tomatoes, halved

3 cloves garlic, sliced

1" ginger, finely julienned

1 T maekrua oyster sauce (less if using Lee Kum Kee)

Methodology:

Place a large pan over medium high heat, add 1 T oil, and once hot, add the bok choy whites in one layer.

Cook, covered, until the whites are just tender, and the undersides are beginning to take on color. 

Remove lid, stir, and add tomato halves.  Cook for another 2 minutes, uncovered.

Clear a portion of the pan, add the remaining 1 T oil, and cook the garlic and ginger until the smallest garlic pieces begin to brown.  Stir, add the bok choy greens, and cook, stirring, until they wilt.

Add the oyster sauce, cook until heated through, and serve.