Garlic Bok Choy

🔥 Prep

• Rinse the 300 g bok choy under cold water, trim the ends, and separate the leaves from the stems if desired; chop stems into 2‑cm pieces and roughly tear the leaves.
• Peel and mince the 3 pcs garlic cloves.
• Measure out 1 tbsp soy sauce, 1 tbsp oil, and 0.5 tsp salt and place them in small bowls for easy access.

🔥 Cook

• 1. Heat the 1 tbsp oil in a wok or large skillet over medium-high heat until the oil begins to shimmer.
• 2. Add the minced garlic and stir‑fry for 30 seconds until fragrant, taking care not to let it brown.
• 3. Add the bok choy stems first and stir‑fry for 1 minute to start softening.
• 4. Add the bok choy leaves and continue to stir‑fry for another 1–2 minutes until the greens are wilted but still crisp.
• 5. Pour in the 1 tbsp soy sauce, sprinkle the 0.5 tsp salt, and toss everything together for 30 seconds to evenly coat the vegetables.
• 6. Reduce the heat to low and let the bok choy sit in the pan for 1 minute to allow the flavors to meld, then remove from heat.

🔥 Serve

• Transfer the garlic bok choy to a serving platter and drizzle any remaining pan juices over the top.
• Enjoy hot as a healthy side dish alongside steamed jasmine rice or quinoa.
• Pair with grilled protein such as teriyaki salmon or tofu for a complete meal.