Teriyaki-Glazed Baby Bok Choy

2 tablespoons roasted peanut oil

4 baby bok choy, halved lengthwise through the bulb end

3 medium garlic cloves, minced

1 tablespoon minced fresh gingerroot

2 medium scallions, sliced thin

4 tablespoons teriyaki sauce

1. Heat 1 1/2 tablespoons of peanut oil on high, briefly in a large skillet.

2. Place the bok choy, cut side down, in the skillet in a single layer. Saute until lightly browned, about 2 minutes. Turn the bok choy pieces and continue cooking for 1 minute. Transfer the bok choy to a plate.

3. Heat the remaining 1/2 tablespoon peanut oil in the empty skillet. Add the garlic, ginger, and scallions and stir-fry until fragrant, about 30 seconds. Add the teriyaki sauce and simmer just until thickened, about 30 seconds.

4. Return the bok choy, cut side down, to the skillet and cook for 15 seconds. Turn and cook another 15 seconds. Serve immediately.

I made a stirfry of tofu, shitake mushrooms, and green onions to accompany my bok choy. Mmmmm....