I find it hard to get sick of Bok Choy. Probably my favourite cooking method is to sautee washed leaves in a dry pan on high heat. The aim is to wilt them, dry them out a bit and impart a few brown patches. Do this in small batches so they don't stew.
Remove them all, then in the same pan (care for the dish washer!) add some oil/fat until smoking add sliced garlic, stir briefly, then add the Choy back. Mix and season with whatever you like. Salt or fish sauce or soy for the salty, a touch of vinegar if you like and maybe a little sesame oil.
With rice, a fried egg and a little chilli, it's delicious poverty food.
