Serves 2–4

Serve on the side, or use to enliven a basic meat dish such as Basic Chicken Stir-fry (page 152).

1 bok choy

2 tablespoons oil for stir-frying

¼ teaspoon salt

1½ tablespoons water

• Separate each stalk and leaves. Cut the stalks diagonally into 1-inch pieces. Cut the leaves crosswise into 1-inch pieces.

• Add the oil to a preheated wok or skillet. When oil is hot, add the bok choy stalks. Stir-fry for about 1 minute and then add the leaves. Add salt, sprinkle the water over, and cover and cook on medium heat, until the bok choy is tender but still firm and not mushy.

Better Bok Choy

For best results, always separate bok choy stalks from the leaves prior to stir-frying, as the thick stalks take longer to cook.