Bakchoy - 1/2 kg
Soy sauce - 1 tbsp
Salt
Pepper
Water - 1 cup
Olive oil - 1 tbsp
Seperate each leaf of the bak choy if large. If you are using baby bak choy, then cut into half lengthwise.
Heat olive oil and garlic. When it starts turning colour, add the bakchoy. Stir on high flame for 1 minute. Then add the water and soya sauce. When the leaf starts wilting and stalk has crunch, turn off flame and season with salt and pepper. Serve hot.
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