How to Make It
Heat 2 teaspoons canola oil in a skillet over medium-high. Add bok choy; cook until browned, 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan. Add 2 teaspoons canola oil; ginger; chiles; and garlic clove to pan. Cook, stirring often, 2 minutes.
Add mirin, stirring to scrape up browned bits. Return bok choy to pan; cook 2 minutes. Sprinkle with peanuts and kosher salt.