2 lbs baby bok choy or mature bok choy
2 tbsp extra virgin olive oil
1/2 cup chopped red onion
1/2 tsp salt
1/2 tsp white pepper
2 tbsp seasoned rice vinegar (Nakano is an IP friendly brand)
Trim the base of the bok choy, then chop off the leaves. Cut the base in half lengthwise, then
cut the halves crosswise on a diagonal into 1/4-inch-thick strips. Cut the leaves crosswise on
a diagonal into 1 1/2-inch-wide strips.
Place a large wok or a pot large enough to hold all the bok choy over medium heat. When it is
hot, add the olive oil and rotate the wok or pot a bit to coat it evenly. When the oil is hot, add
the onion and stir-fry until softened, 2 to 3 minutes. Add the bok choy and season with the salt
and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Stir in the
vinegar and serve hot. Serves 4 to 6.