Stir-fried pak choi
Having three beds of pak choi in the garden, we make this dish almost every week. In Vietnam, people would stir-fry it will thinly sliced meat but we just want to celebrate Pak Choi. It's not a meat party, even the mighty anchovy sauce is out.
3 cloves garlic, crushed
1 lb. pak choi
2 tbsp. soy sauce
Heat 2 tbsp. oil in a wok or a 12" nonstick skillet over high heat, add crushed garlic and lightly brown it, add pan choi and soy sauce, stir/toss/turn well till wilt down but still crunchy and green, about 2 minutes. Transfer to serving plate, serve with white rice and other dishes.