Serves 4

For best results, wash bok choy and mung bean sprouts earlier in the day so that they have plenty of time to drain before stir-frying.

4 bunches baby bok choy

(1 bunch per person)

2 tablespoons oil for stir-frying

2 garlic cloves, chopped

1 tablespoon rice vinegar

1 teaspoon sugar

¼ teaspoon salt

1 teaspoon sesame oil

• Rinse the baby bok choy and drain well.

• Add oil to a preheated wok or skillet. When oil is hot, add garlic and stir-fry until aromatic. Add the baby bok choy, and stir-fry briefly.

• Add the rice vinegar, sugar, and salt. Cook for about another minute. Drizzle the sesame oil over and serve.