-Fry 3-4 TBS whole raw peanuts in 1 tsp peanut oil until golden brown.
-Chop up the peanuts with 1/8 tsp red pepper flakes and a pinch ofsea salt and set aside.
-Slice the stems off of 1 bunch of bok choy, and cut the stems into ½ inch pieces. Leave the leaves whole.
-Mince up 2 tsp fresh ginger.
-Put a wok or sturdy pan over high heat and add 1 more tsp peanut oil.
-When hot, add the ginger and stir-fry for a minute.
-Then add the bok choy stems and leaves and stir-fry until wilted and glossy.
-Mix together the following:
2 TBS soy sauce
1 tsp cornstarch mixed
3 TBS cold water or broth
-Add to the pan and stir-fry for another 1-2 minutes.
-Add the crushed peanut mixture and serve warm.