The ingredients for this recipe are:
- Baby Bok Choi (approximately one clear plastic bag from a chinese grocer)
- 3 Cloves of garlic, chopped (feel free to add more if you love garlic)
- Vegetable Oil
To cook the Baby Bok:
- Remove the Baby-Bok from the sink and place into a colander to drain off some of the water.
- Heat up a wok on medium-high heat. Once the wok is hot (you can sense heat coming from the centre of the wok when you place you lower your hand towards the bottom), drizzle some vegetable oil into the wok. Pick up the wok and swirl it around to coat the wok evenly.
- Toss in the garlic into the centre of the wok. It will begin popping and sizzling, releasing it's beautiful flavour.
- After about 30 seconds, toss in all of the Bok Choi. Almost immediately, the Bok-Choi will be sizzling. Toss in 3 pinches of salt, and mix the Baby-Bok around for about 15 seconds to make sure they all get a bit of oil and salt. Cover the wok.
- Baby-bok cooks very quickly, so after about 1-2 minutes, open the wok and see if the Baby-bok is soft or not. If not, stir around for 15 seconds again, and cover for another 1-2 minutes. The Baby Bok is ready to eat when it's soft. If you find there isn't enough flavour, feel free to add more salt. You'll note in my final photograph that the final product has shrunk considerably from when the Bok Choi was initially placed into the wok.