My special bok choy knowledge really just amounts to It's delicious and I love it with lots of garlic! But I found getting perfectly stir-fried, perfectly garlicky bok choy with no burnt garlic taste nearly impossible until recently. And that's the non-recipe for today.
Twenty cloves of garlic, pressed. This might have been a teensy bit too much, but it's hard to say.
Baby Bok Choy with Garlic
4 baby bok choys
1 1/2 Tbsp canola oil
Lots of garlic (maybe not the 20 cloves I used—half that would've been just fine), minced or pressed
3 Tbsp water or vegetable broth
Sea salt to taste (I used one generous pinch)
1/2 tsp toasted sesame oil
Cut off the thick stem of the bok choy and remove the outer leaves. Leave the inner baby-baby bok choys whole. Rinse well and drain.
Put oil and garlic in a cold wok and heat to medium-high. When the garlic begins to sizzle and smell amazing, add bok choy to the wok and toss everything around for about 20 seconds to distribute the garlicky oil. Pour in the water or broth, cover the wok, and allow to cook for 1 minute. Season with salt and a drizzle of sesame oil.