1 ¼ pounds baby bok choy
1 tablespoon fish sauce
1 tablespoon agave nectar or honey
1 tablespoon toasted sesame oil
1 tablespoon arrowroot powder
2 tablespoons olive oil
½ teaspoon celtic sea salt
10 scallions, finely sliced
2 large cloves garlic, thinly sliced
1 ½ inch piece ginger, thinly sliced
Preparation
Slice bottoms off baby bok choy
Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
In a small bowl, combine fish sauce, agave, sesame oil and arrowroot
Make a paste-like slurry dissolving the arrowroot
Heat olive oil in a large skillet over medium heat
When oil is hot, add bok choy and salt
Cook, tossing frequently with metal tongs
Add scallions, ginger and garlic and stir constantly until fragrant
Stir in sauce and quickly mix with vegetables, until thickened
Serve right away, while hot
