Serves 4

Also called Shanghai bok choy, baby bok choy has a sweeter flavor and is more tender than regular bok choy.

4 bunches baby bok choy

½ cup chicken stock or broth

½ cup water

1 teaspoon sugar

1½ teaspoons rice vinegar

2 tablespoons oil for stir-frying

2 garlic cloves, finely chopped

½ teaspoon sesame oil

• Wash and drain the baby bok choy. Cut off the roots and separate the stalks and leaves.

• Combine the chicken stock, water, sugar, and rice vinegar.

• Add oil to a preheated wok or skillet. When oil is ready, add the garlic. Stir-fry until aromatic.

• Add the bok choy stalks and stir-fry until they turn a bright green. While stir-frying the stalks, add the leaves.

• Add the chicken broth mixture. Turn down the heat and simmer, covered, for 5 minutes. Turn off the heat and drizzle with the sesame oil.