2 Tbs canola oil, divided
1 lb sole - (four 4-oz fillets)
2 pieces fresh ginger root - (abt 2" ea), peeled, and cut into thin matchsticks
2 Tbs low-sodium soy sauce, divided
1 serving cooking spray
2 medium garlic cloves, thinly sliced
1 tsp minced fresh ginger root
8 oz bok choy, baby-variety, cut in half
lengthwise and washed in cold water


Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fish in skillet and cook, gently flipping fillets so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.
Add remaining tablespoon of oil to same skillet. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.
Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.
To serve, place 1/2 cup of bok choy in the center of 4 plates. Top each with 1 piece of fish and 2 tablespoons of crispy ginger.