-Take the band off of 1 bunch of bok choy.

-Cut each baby bok choy in half the long way, removing any outer leaves that don’t look good. Wash thoroughly.

-Peel and thinly slice a 1-inch chunk of ginger.

-Smash and peel 2 cloves of garlic and slice thinly.

-Heat 1 TBS ghee or peanut oil in a large skillet over medium-high heat.

-Add garlic and ginger and sauté for 1 minute.

-Add bok choy and the following:

3 TBS broth or water

A squirt or 2 of Sriracha hot pepper sauce (optional)

-Steam tightly covered, until tender, 7 to 8 minutes.

-Uncover and cook until any remaining liquid evaporates.

-Season with sea salt.