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4 to 6 heads baby Bok Choy, washed and split lengthwise in half
1/2 tablespoon sesame oil
1/2 tablespoon soy sauce (low sodium is best)

In a skillet, place the baby Bok Choy cut side down, pour cold water over the top till the cabbages are halfway immersed. Put a lid on the skillet.

Cook Bok Choy till tender over a medium-high heat. When done, drain water and add remaining ingredients, tossing well before serving. Enjoy!