This easy and tasty way to cook Asian greens is adapted from Hsiao-Ching Chou’s book Chinese Soul Food.  The key thing is to get the pan really hot so that the greens get a bit of char on them.

12 oz. bok choy, baby bok choi, etc., cut into small pieces

1 Tbs. vegetable oil

3 medium cloves garlic, chopped

1 Tbs. soy sauce

2 Tbs. water

½ tsp. sesame oil

Like the typical stir-fry dish, everything should be ready before you start cooking.  Have in a small bowl the soy sauce mixed with the water.

Heat the oil in a cast iron skillet or a wok until very hot.  Add the garlic, and stir-fry until fragrant.  Add the greens, and stir-fry until tender-crisp.  Do not stir continuously so that some of the pieces have a chance to get a little char.  Add the soy/water, and stir until the greens are cooked as much as you want.  Remove from heat and stir in the sesame oil.  Serve immediately.