Stir Fried Komatsuna/Bok Choi with Garlic Scapes

1 head bok choy or bunch of komatsuna

4 tsp vegetable oil

2 garlic scapes, chopped

1 tsp minced fresh ginger

2 Tbsp rice wine or dry sherry

1 Tbsp tamari or soy sauce

2 tsp toasted sesame oil

Serve with rice

Trim base of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry and roughly chop. If using komatsuna, just chop roughly.

Heat a large frying pan over medium-high heat. Add vegetable oil, garlic scapes, and ginger and stir once.

Add rice wine and cook 30 seconds. Add leaves and stalks and stir. cook until beginning to wilt, about 1 minute. 

Add tamari or soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choi is tender-crisp, another 1 to 1 1/2 minutes.

Serve with rice