This is a repost of an easy everyday vegetable dish that I make almost every week. As I was putting together a Pinterest Board for my virtual Saveur Dinner Party, I realized that I needed to update the photo of this simple dish.
I’ve made a few minor changes to the recipe, but this method of stir-frying vegetables is so versatile, that I wouldn’t even really call it a recipe. Sometimes I use garlic instead of ginger, and sometimes I season the vegetables with oyster sauce instead of salt. Although baby bok choy is one of my favorite Chinese vegetables, there are actually lots of different varieties of bok choy that I also buy.