Ingredients

• 1 lb - 450g baby bok choy, washed thoroughly, and dried
• 1 tbsp olive oil
• 3 garlic cloves, peeled.
• 1-inch fresh ginger, thinly sliced and smashed or finely chopped
• 3 spring onions, washed, finely cut, green part kept for garnish
• 1 medium lemon juice
• 1 tbsp soy sauce
• ¾ - 1 tsp sugar
• 1 tsp roasted sesame oil
• 1 tbsp sesame seeds

Steps

• Step 1

  Trim and wash the spring onions, slice the white part thinly on an angle.  Slice and keep the very green parts for garnish.  For the bok choy, trim away the root end, separate the leaves wash thoroughly.  Cut in half to separate the leaves from stem. Split the white part length wise.

• Step 2

  Mix the lemon juice, soy sauce and sugar.

• Step 3

  In a large frying pan over high heat, heat olive oil. Add garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.

• Step 4

  Toss in the bok choy and stir-fry for 1-2 minutes. Toss in the leaves until they start to barely wilt. Add the spring (green) onion. Toss a few times.

• Step 5

  Pour in the lemon juice, soy sauce mixture, mix well. Cook for 30 seconds to 2 minutes until the stems are tender but still crisp. This can vary.

• Step 6

  Drizzle with sesame oil, toss to coat, and serve immediately with sprinkled sesame seeds and garnish with green part of the spring (green) onion.

Little Tips

Use high heat – Stir-frying at high heat keeps the bok choy crisp and prevents it from becoming watery.

Dry the bok choy thoroughly – Any excess water will cause it to steam instead of stir-fry, affecting texture