Serves 4.

1 pound Red Dog bok choi
2 tablespoons oil
5 cloves garlic, minced 
Salt and white pepper, to taste
1/8 teaspoon sugar

Split each bok choi in half or quarters, making sure all of the pieces are relatively uniform so they cook evenly. 

Wash the bok choi thoroughly with cold water two to three times to remove any soil hidden in the bok choi’s base. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.

Heat a wok 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, whether you prefer your veggies crisper or more tender. Plate and serve immediately.