Bok Choi is a versatile Chinese vegetable that has made itself at home in Western cooking. This simple dish can offer a touch of diversity in a salad or works perfectly alongside some noodles and an omelette for a super quick lunch.
Clean the bok choi
Add the oil to a heated skillet pan or frying pan
Fry the garlic, ginger, turmeric, salt and chilli flakes for two minutes
Place the bok choi flat in the pan including the edible stalks and spoon the garlic, ginger, turmeric and chilli over the top
Cook until the bok choi leaves wilt and the stalks become char grilled, turn over and repeat on the other side, careful not to burn the garlic etc
Add a splash of soy sauce or tamari over the bok choi just before removing from the pan and serve.