1 bag bok choi or 3/4 lb of Napa cabbage
1 square inch or so ginger root
1-2 Tablespoons peanut or canola oil
3 Tablepsoons soy sauce
1/3 cup water
Roughly chop bok choi. Mix soy sauce and water in a cup. Heat oil in wok or frying pan. Add ginger root and cook, stirring constantly, for thirty seconds. Add bok choi and cook several minutes until wilted, stirring frequently. Add soy sauce mixture and cook for a couple more minutes.