Make at least one hour ahead.
- 1 LB baby bok choi – trimmed and thinly sliced (chiffonade)
- 2 TBL rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp safflower oil
- 1 serrano pepper – extremely thin slices – ribs and seeds removed
- scant salt
- Toss together in a large bowl
- Let stand until bok choi collapses to half its volume and darkens slightly – at least 20 minutes – 60 is better
- Toss again before serving.
