This is a nice quick dish, especially if you have a wok, but any kind of large sauce pan will do.
2 Tbsp canola, sesame, or coconut oil
2-3 green garlic(s), sliced (between roots and where the leaves begin)
2 carrots, thinly sliced half moons
1 Bok Choy, chopped
1 Tbsp Sesame Seeds
1 Tbsp Tamari or Soy Sauce
1 Tbsp Rice Vinegar (or apple cider)
Sprinkle of sugar to taste
2 cups rice, cook simultaneously to serve with stir-fry
Sliced basil leaves, to garnish with
Start the rice about 20-30 minutes before the stir-fry, so they finish up around the same time. Heat up your oil in the wok/pan over medium heat until hot, add the sliced carrots and green garlic and stir frequently until the carrots take on a vibrant orange (3 min or so), stir in the bok choi. Shortly after, stir in the seeds and sauces, so they can steam the bok choy greens a bit. Taste the sauce and add sugar to balance out the salty/sour taste. Cook 4-6 more minutes, until bok choi stems and carrots are to desired crunchiness. Served on top of rice with basil garnish.