This stir-fry is staggeringly simple. A drizzle of sesame oil gives a nutty-toasty boost to thinly sliced bok choy and cabbage. View more of our favorite recipes from this issue.
1lbbok choy
3tablespoonsvegetable oil
3garlic cloves, finely chopped
1lbSavory or Napa cabbage, cored and thinly sliced
Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.
Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with sesame oil and sprinkled with sesame seeds.