•  6 baby bok choy, trim off ¼” at base, use whole or cut in half
•  1 tablespoon canola oil
• 1 teaspoon roasted sesame oil
•   ¼ cup mirin or dry sherry
• 2 teaspoons soy sauce or tamari Hot sauce, to taste
• 3 tablespoons rice vinegar

Steam bok choy until tender, crisp, about 5-8 minutes depending on the size. You can check tenderness by piercing the base of one of the bok choy with a fork or knife. Do not overcook. When done, drain.  While bok choy is cooking, mix the canola oil, sesame oil, mirin, soy sauce, hot sauce, and rice vinegar together in a small bowl. Strain bok choy, toss with oil and mirin dressing, and serve.