-Take the band off of 1 bunch of bok choy.
-Cut each baby bok choy in half the long way, removing any outer leaves that don’t look good. Wash thoroughly.
-Peel and thinly slice a 1-inch chunk of ginger.
-Smash and peel 2 cloves of garlic and slice thinly.
-Heat 1 TBS ghee or peanut oil in a large skillet over medium-high heat.
-Add garlic and ginger and sauté for 1 minute.
-Add bok choy and the following:
3 TBS broth or water
A squirt or 2 of Sriracha hot pepper sauce (optional)
-Steam tightly covered, until tender, 7 to 8 minutes.
-Uncover and cook until any remaining liquid evaporates.
-Season with sea salt.