Stir-Fried Bak Choy with Pine Nuts

I love greens - cooked, braised, sautéed or stir-fried, I simply am addicted to the soft crunchiness they retain regardless of the cooking method. I have made plenty dishes with greens on this blog and outside it as well and I just cannot get enough. Rice and greens, I could go on that forever....
Here is a simple stir-fry elegantly topped with dry-roasted pine nuts - my little royal:


BAK CHOY STIR-FRY:

• 400g bak choy greens
• 1/2 tbsp ginger (optional)
• 3 small whole garlic cloves
  
• 2 small red chilies
• 1 tbsp pine nuts
• 2 tbsp oil
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• salt, black pepper

Heat a big casserole of salt water and once boiling, blanch the bok choy leaves for about a minute or two. Drain and wash under a cold running water.

Heat the oil in a wok, add the chopped gigner (if using), diagonally sliced chilies and whole garlics. After half a minute and add the drained bak choy leaves. Sautée for about a minute and stir in the sesame oil. Take off the fire and serve.

And here is my royal dish served together with some veggie dhal in my very hyggelig (comfy in Danish) informal way of spending Fridays with my best buddy - TV. Feet up, lean back, enjoy :-)