Yield: 4 servings
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound young baby bok choy, washed and cleaned
1/2 cup sake
1 tablespoon Mirin
1 tablespoon soy sauce
2 teaspoons butter
Salt and pepper to taste
In a hot pan, add enough canola oil to lightly coat the bottom, then garlic and ginger and saute until almost brown, about 1 minute.
Add bok choy, sake, mirin, soy sauce and butter and saute until leaves are wilted, about 3 minutes.
Season with salt and pepper to taste.
Executive chef Thad Stuckey of O-Ku restaurant is a Columbia native who studied at Sewanee: The University of the South, and at the Culinary Institute of Charleston. Stuckey, who lived for a year in Hong Kong and has traveled extensively abroad, has worked in Charleston at Carolina’s, Raval and Blind Tiger Pub.