Veggie Box baby bok choi 2-3 cloves garlic, minced 1 tablespoon olive oil 2 tablespoons soy sauce Freshly ground black pepper, to taste

Trim the bottoms of the baby bok choi and rinse thoroughly in cold water to remove any grit that likes to collect down at the base of each bundle. Cut any larger pieces in halves or quarters, if needed. You can leave very small and tender baby bok choi whole, just make sure all of the bok choi is roughly the same size so they cook evenly. Heat a large pan over medium-high heat, then add the oil and swirl to coat the bottom and sides. Add the garlic and stir-fry until fragrant, about 30 seconds, but be sure not to burn. Add the bok choi and stir-fry for 2-4 minutes, until the green leaves are wilted and the stalks are tender-crisp. I find it easiest to use tongs and when working with baby bok choi so I can grab some of the leaves and turn them over or toss them around the pan. Add the soy sauce and season with freshly ground black pepper, then cook for another 30 seconds. Transfer to a serving plate and serve hot.