1 1/2 pounds bok choy, cut into large chunks
1 teaspoon salt
1 tablespoon sunflower oil
1 tablespoon finely grated fresh ginger
1 red chili pepper, seeded and minced
2 cloves garlic, minced
2 tablespoons light soy sauce
2 teaspoons Thai fish sauce (nam pla)
Place the bok choy in a steamer set over a pan of boiling water and sprinkle over the salt.
Cover and cook until tender, 3 to 5 minutes, then tip into a warmed serving dish.
Meanwhile, heat a wok or large frying pan until hot. Add sunflower oil, ginger, chili pepper, and garlic and stir fry until fragrant, about 1 minute. Stir in soy sauce and fish sauce, and stir fry until heated through, about 1 minute. Drizzle over bok choy to serve.
