Spicy Korean Stir-Fried Green Vegetables

1.Prepare the vegetables by washing thoroughly and chopping bok choy or choy sum into approximately 2-inch pieces, separating stems and leaves for even cooking.

2.In a small bowl, mix together gochujang, soy sauce, and sugar until well combined; set aside.

3.Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.

4.Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant, taking care not to burn them.

5.Add the chopped stems of the bok choy or choy sum first to the wok and stir-fry for 2 minutes, as they take longer to cook.

6.Add the leafy parts of the greens and continue stir-frying for another 2-3 minutes until the greens are wilted but still vibrant and slightly crisp.

7.Pour the prepared gochujang sauce over the vegetables and toss quickly to coat evenly, cooking for an additional 1-2 minutes to allow the flavors to meld.

8.Drizzle sesame oil over the stir-fry and season with salt and freshly ground black pepper to taste; toss again to combine.

9.Remove from heat and transfer to a serving dish.

10.Garnish with toasted sesame seeds and sliced green onions before serving.