1 large bok choy, or 4 small, about 6 oz (175 g) each

1 tablespoon (15 ml) untoasted sesame oil

1 clove garlic, finely chopped

2 tablespoons (30 ml) soy sauce

1/4 cup (60 ml) maple syrup

2 green onions, chopped

Cut the bok choy into 2.5-cm (1-inch) thick slices on the diagonal.

In a wok or large skillet, heat the oil. Fry the bok choy with the garlic for about 5 minutes over medium heat. Season with salt and pepper.

Add the soy sauce, maple syrup, and green onions. Continue cooking over high heat for about 3 minutes. Adjust the seasoning.

Serve with grilled pork tenderloin or poultry as the Tea-Smoked Chicken (see recipe).

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