This recipe was adapted from "Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself" (HarperOne, 2009). It makes two servings -- you can share with a friend, keep one portion for the next day, or halve the recipe.
Steaming this popular Chinese vegetable with chile, garlic, and ginger spices up its otherwise subtle essence. We love baby bok choy for its small size and tender leaves, but this recipe can also be made with regular bok choy sliced lengthwise into 1 1/2-inch pieces.
Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients.