Heat the oil in a large skillet or wok. Dice the onion and add to hot oil. Add minced ginger, minced hot pepper, and sausage. Sautee, stirring every few minutes, until sausage is cooked through. In the meantime, chop bok choy into large chunks and rinse in cool water. Shake off water, and add to dish with 2 tablespoons of soy sauce. Cook for about one minute, or until leafy portions are wilted and lightly cooked, while the stem portions remain juicy.

If you’re not a sausage fan, this recipe also works well with crispy fried tofu.

Serve over rice. Mmmmmmmmmmmm.