Pull the bok choi leaves from the head and wash each of them thoroughly – sometimes dirt is lodged at the bottom.  Next, tear the leaves from the stems. They have quite different cooking characteristics, as the stems take a bit longer to soften. Chop the stems into approximately 1/2-inch pieces. Tear up the leaves.

Heat us a small bit of cooking oil – not much – in a sauté pan. Add the garlic and sauté for a few minutes. Add the bok choi stems and sprinkle on a bit of salt and continue to sauté for another 2 or 3 minutes, stirring occasionally.  Add the leaves, and a tablespoon of chicken broth or water. Cover the pan and let the bok choi cook for a few more minutes. Be careful not to overcook it, the stems should still be a bit crunchy! When your done, sprinkle some sesame oil over the bok choi for flavor.