Spicy baby bok choy.

Adapted from this recipe from Epicurious.

Ingredients
1/3 cup broth
1 tablespoon soy sauce
1 tablespoon cornstarch
Spices to taste: chili powder, cayenne pepper, chili flakes, paprika, et cetera

3 tablespoons vegetable oil
1/4 cup thinly sliced garlic, about 8 cloves
1 pound baby or Shanghai bok choy, heads halved and quartered

Directions
1. Stir together broth, soy sauce, cornstarch, and spices until cornstarch has dissolved.
2. Heat frying pan or wok over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then swirl oil, tilting wok to coat side.
3. Add garlic and stir-fry until pale golden, 5 to 10 seconds.
4. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes. Add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total.
5. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook until vegetables are crisp-tender, 2 to 4 minutes.
6. Enjoy with whole milk, since you need something to cool off your mouth something fierce.

Notes: This is my go-to congestion cure, which I like to make for lunch when I'm feeling under the weather. It's a fairly simple dish to throw together, full of nutrients and easy to digest, and the more spices I throw in the more of a whallop it packs to clear out my sinuses.