Stir-Fried Bok Choy

Wash the bok choy: peel away each individual stem and drop it into a bowl of water. Scrub your fingers along the bottom of each stem near the root, where dirt collects, then rinse under running water. You can optionally soak the stems in water for 30 minutes.

Dry and trim the bok choy: drain in a colander and lay flat on a towel to dry. Cut the stems in half lengthwise. Optionally separate the leaves from the stalks — Dad sometimes cooks the stalks first, then adds the leaves.

Mince the garlic, then heat the wok and oil: heat the wok over high heat for 2-3 minutes, mincing the garlic while it heats. Add the corn oil and wait until it shimmers with ripples across the surface.

Cook the garlic and bok choy: add the minced garlic, then a few seconds later add the bok choy stalks, followed by the remaining bok choy. Cook for 6-8 minutes until the stalks soften and the leaves turn a deep, vibrant green.

Season and plate: add the salt, sugar, and chicken bouillon at the very end, right before plating, since they draw out moisture. Transfer to a plate immediately to keep the bok choy from overcooking.