It takes just a few ingredients — garlic, ginger, soy sauce, hot chili sauce — to turn a variety of vegetables into a delicious side dish. My husband is knee-deep in love with bok choy these days, and this green dish makes my family happy.

Bok choy is available in cute baby versions, but for this dish you can use the inexpensive bigger bunches.

This dish has a nice amount of cooking liquid, so serve it over rice alongside a main course.

• 2 tablespoons sesame seeds
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 2 pounds bok choy, trimmed, sliced into 1-inch pieces and rinsed
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon Sriracha or other hot chili sauce

Place sesame seeds in a large stock pot or braiser (this will seem silly, but you will use the same pan to cook the bok choy). Heat pan over medium, stirring frequently until you can smell the sesame seeds and they turn a bit more golden. This will only take 2 or 3 minutes; watch carefully that they don’t get too brown. Turn the seeds onto a small plate and set aside.

Heat vegetable oil in the same pan over medium-low. Add garlic and ginger and stir for 1 minute until you can smell the aromas.

Add bok choy (it’s OK if it’s still a bit damp) and stir for another 2 minutes, then pour in the chicken broth, soy sauce and hot sauce, and bring to a simmer. Cover the pan and cook the bok choy for about 8 minutes, until it is tender, stirring occasionally.

Transfer to a serving bowl with cooking liquid and serve hot, with sesame seeds sprinkled on top. Serves 6.

Approximate nutritional information, per serving: 65 calories, 4 g total fat, no saturated fat or cholesterol, 316 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g sugar, 3 g protein