• 1 pound baby bok choy (Any type will do)
• 2 tablespoons oil
• 5 cloves minced garlic
• salt and white pepper, to taste
• Pinch of sugar
• Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. You can leave them whole if they are small.
• Wash thoroughly with cold water two to three times. Soak a few minutes, swirl and drain.
• Heat the wok or a fry pan over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don’t burn the garlic!
• Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference.