2 tablespoons canola oil 1 teaspoon minced garlic 1 teaspoon minced ginger 12 baby bok choy, whole (trimmed) Kosher salt and freshly ground black pepper

Step 1 Heat a wok over medium-high heat, add the canola oil and swirl the wok around to coat the pan. Heat until you see a wisp of smoke. Add the garlic and ginger and quickly stir fry for just a few seconds, stirring with chopsticks.

Step 2 Add the bok choy and stir to coat. Add 2 tablespoons hot water and cover. Let the bok choy steam about 2 to 3 minutes, stirring a few times and checking to make sure the vegetables don't burn. Add a little more water if necessary and a pinch of salt and pepper. Serve immediately.

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