1 tablespoon oil
3 cloves garlic, minced
8 oz baby bok choy, rinsed and drained
1/4 teaspoon salt or to taste
HOW TO CLEAN BOK CHOY:
You can clean bok choy by rinsing the vegetables with cold running water. Make sure you rinse the insides of the bok choy as dirt and sands might be trapped inside. You can also soak the bok choy in cold water for 5 minutes before draining. Use a colander to drain the excess water before preparing the bok choy.
HOW TO CUT BOK CHOY:
Cut 1-inch off the bottom part of the stems. You can pull off the leaves. If the leaves are bigger, you can cut into halves or chop into pieces.
If you have baby bok choy, just trim off the bottom part of the stems. You don’t have to cut or chop them since they are small in size.
If you have regular bok choy that is big, you can chop the stems and leafy part into bite-sized pieces.
HOW TO STIR FY BOK CHOY:
Heat up a wok, pan or skillet on high heat. Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic.
Add the bok choy and quickly stir-fry for a few times before adding the salt. Quickly stir-fry a few times, turn off the heat, dish out and serve immediately.