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Time: 15 minutes    Yield: 4-6 servings

1 pound bok choy
3 tablespoons vegetable oil
3 garlic cloves, finely chopped
1 pound Savoy or Napa cabbage, cored and thinly sliced
1/2 teaspoon Asian sesame oil
1 teaspoon sesame seeds, toasted

1. Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.
2. 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.

P.S. Tuv Ha'aretz members: I have made this with our Napa cabbage, with our swiss chard, with our baby and adult bok choy -- all kinds of green combinations.

Thanks Aliya!  From Gourmet