Serves One: Baby Bok Choy with Fried Onions

I try my best to eat more greens but don't often venture further from kale and spinach. I like them just fine but, in an effort to expand my repertoire, I picked up some baby bok choy at Philadelphia’s Essene yesterday. I love the bok choy they have at their buffet and gobbled up a whole mess of them on Sunday afternoon. I referred to Veganomicon’s recipe for Baby Bok Choy with Crispsy Shallots and Sesame Seeds for cooking times and seasoning hints but mostly improvised with the ingredients I had on hand. Baby bok choy is simple and fast to cook and has a milder flavor than such greens as chard. Serve hot or cold over a bed of brown rice, quinoa, or udon noodles.

just under 1 lb. baby bok choy (I had about 10 ounces, or 3 baby bok choys)
1 tsp. canola oil
1 garlic clove, peeled and minced
1 tbsp. tamari
1 tbsp. mirin
1 tsp. toasted sesame oil
1 tbsp. canned fried onions, optional

1. Submerge bok choy in a bowl of cold water to rinse. Cut off about ½ inch of white stem bottom.
2. Place canola oil and garlic in a large sauté pan over medium heat and cook for about 1 minute, being careful that garlic does not brown or burn (remove from heat and lower it if it does).
3. Add bok choy to pan and stir well to coat with oil. Add tamari and mirin and cook for an additional 2 minutes, or until leaves wilt.
4. Add sesame oil, stir well, and cook for an additional minute. Cover pan and let steam for an additional minute. Remove pan from heat and top with onions. Serves 1, greedily or two, nicely.

Picture humbly borrowed from kristin::thekitchensink's flickr stream (where there are many more gorgeous and delicious pictures).