By Joanne Maggi
- 3 Tablespoons tamari
- 2 Tablespoons rice vinegar
- 2 Teaspoons sugar
- ¼ cup Garlic Gold®
- 4 small heads bok choy (about one pound total), each head cut in half lengthwise
- Sliced green onions for garnish (optional)
Combine all the ingredients except the bok choy in a small bowl. Set aside. Heat a large non-stick skillet on high heat until almost smoking. place the bok choy, cut side down, in a single layer. Cook for 2 minutes on one side, one minute on the next side. Remove from pan. Lower heat to medium and add Garlic Gold® mixture. Cook, stirring constantly, for about 20 seconds, or until it is the consistency of syrup. Return the bok choy to the pan and stir gently to coat with the sauce mixture for about 1 minute. Serve immediately.