Choy Sum with Garlic

Cut the choy sum, separating the quick-cooking leaves from the slower-cooking stems. Make one horizontal cut or slice the stems on an angle, then chop the leaves apart.

Prepare the aromatics: slice 2 cloves of garlic and mince the other 3 cloves. Cut the ginger into thin slices about 1/8 inch thick (roughly 4 slices for 1 lb of choy sum).

Heat the wok on high for one minute. Add 1 tbsp of oil and lower the heat to medium-low. Add the ginger and garlic and stir-fry for 15 seconds.

Add the stems first and stir-fry for 30 seconds, then add the leaves. Raise the heat to high, add 1 tsp cooking wine and 1 tsp sugar, and stir-fry for 30 seconds. Do not add the salt yet.

Lower the heat to medium or low, cover with a lid, and steam for 1.5 to 2 minutes until tender. Uncover, raise to the highest heat, and stir-fry for 1 minute, then add 0.5 tsp salt. Drizzle in 1 tbsp finishing oil, toss for 20 seconds, and plate.