Stir-Fried Chinese Cabbage (Bok Choy)

Recipe by Irene Kuo, The Key to Chinese Cooking
“Simple and plain–just the right kind of dish to go well with a rich or spicy main coarse.)

(Serves 2-4)
1 1/2 pounds Chinese Cabbage (you could use vitamin greens for this recipe as well)
1 tablespoon oil
pinch baking soda
2 or 3 quarter-sized slices of peeled ginger
3 Tablespoons oil
1 teaspoon salt to taste
1/4 teaspoon sugar
2 teaspoons sesame oil (optional)

Separate the white stalks and greens of the cabbage then slice diagonally into 1-inch thick pieces. Bring 4 cups water to a boil in a large sauce pan with 1 Tablespoon oil; toss a generous pinch of baking soda in the water and swish to dissolve. Shower in cabbage, when the greens begin to brighten, about 30 seconds, drain vegetable in a colander and spray with cold water to stop cooking. Heat a wok or large heavy pan over high heat until hot. add the oil, swirl for a second. Throw in the pieces of ginger and press them around the bottom of the pan. Add the cabbage and toss vigorously for 30 seconds. Add the salt and sugar and stir rapidly for 2 minutes until the cabbage has a translucent look and is tender, plump and slightly crunchy. Add the sesame oil, if using, and give a few fast folds before transferring to a serving dish.