With ingredients like bok choy, chiles, garlic, and ginger, I'm not sure if this recipe from Martha Stewart's Living magazine is for good food or for good medicine!
2 t. canola oil
1 fresh jalapeno, seeded and thinly sliced (leave the seeds in for more heat)
1 garlic clove, thinly sliced
a 1-inch piece of fresh ginger, peeled and thinly sliced
1 lb. baby bok choy, cut in half lengthwise (I couldn't find baby bok choy, although I'm sure it's more tender than standard bok choy. At the recipe author's suggestion, I used regular bok choy and sliced it lengthwise into 1 1/2-inch pieces.)
3 T. water
Heat the canola oil in a large skillet over medium to medium-high heat. Cook the jalapeno, garlic, and ginger for 1 minute.
Add the bok choy and water to the skillet. Steam, tightly covered, until tender. (7-8 minutes for baby bok choy. Test with a fork.) Uncover bok choy, and cook until any remaining liquid evaporates. Season with coarse salt.