- 2 garlic cloves, minced
- 4-6 bunches of baby bok choy, cleaned and separated
- ½ pound mung bean sprouts, rinsed and drained
- 1 tspn toasted sesame oil
- Soy sauce to taste
- Place bok choy and garlic in a non-stick wok or large skillet with a small amount of water. Cover and steam until bok choy begins to soften.
- Add remaining ingredients and heat thoroughly.