Spicy baby bak choy

The acidity in the bak choy makes it less inviting to me than other vegetables. So I seldom eat it. One day, I found very fresh baby bak choy on sale in the market. It was such a bargain that I decided to acquire it first and then to figure out what to do with it. At last I decided to have some of the larger dark leaves go into a soup, fry the white stems and eat the remaining young dark leaves as if it's a salad. In this dish, I have the white stems stir-fried with ginger and pepper paste (because they do well to compensate for the acidity of the stems), and then tossed with the fresh young leaves.


Recipe: Spicy baby bak choy (for 2)


Ingredients:
- 1 lb fresh baby bak choy
- 2 tablespoon (TB) ginger, thinly sliced
- 1 TB Sriracha hot chili sauce
- 1 TB oil


Procedure:
1. Trim, examine and wash baby bak choy very carefully. Separate the white stems from the green leaves. Use only the young green leaves in this recipe. Cut the white stems longitudinally into long strips.
2. Heat ginger in a pan with oil. When ginger sizzles, stir-fry white stems in pan on med-high heat. Add chili sauce and stir. Let the white stems cook until lightly translucent. Then stir in the young green leaves. Cook for 30 seconds uncovered. The green leaves should be still crispy when served.