We'll need to wash the baby bok choy (1 lb) thoroughly:

• Peel away each individual stem, and toss them into a bowl of large water
• Scrub your fingers along the bottom of each stem closest to the root. Dirt usually accumulates here.
• Rinse under running water.
• If you have time, my parents like to soak the bok choy in water for 30 minutes.

Drain the bok choy (1 lb) in a colander, and lay them flat onto a towel. It's important that we dry them before stir-frying.

We'll be trimming the bok choy by cutting the stems in half length-wise.

We can also optionally separate the leaves from the stalk. Sometimes my dad prefers to cook the stalks first, and then the leaves.

Heat the wok on high heat for 2-3 minutes.

While the wok heats up, we'll mince some garlic (2 clove).

Then, add corn oil (2 tbsp) until the oil is shimmering, or forming ripples across the surface.

It's important that the wok and oil get sufficiently hot.

Add the minced garlic, and then the bok choy stalks a few seconds later. Then, add the rest of the bok choy.

We'll be cooking everything for 6-8 minutes. We're looking for the stalks to soften a bit and the leaves to turn a more deep, vibrant green.

Right before we finish cooking, we'll add our salt (0.50 tsp), sugar (0.50 tsp), and chicken bouillon (0.50 tsp) (optional).

Especially for the salt and chicken bouillon, it's important to add this at the very end before plating, since they'll instantly start causing the bok choy to release moisture.

To stop the bok choy from overcooking, we'll want to transfer them onto a plate immediately.