- Wash baby bokchoy thoroughly. (I wash mine one by one)
- Crushed garlic (as much as you want - I prefer lots of garlic)
- Saute garlic. Add bokchoy.
- Season with soy sauce and black pepper.
- Cook until green leaves are wilted and the stem part is still crunchy.
- Don't overcook. This is best served when half-cooked.
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