-Separate the leaves from 1 bunch of bok choy.

-Cut the stems into thin strips and roughly chop the leaves, keeping them separate.

-Heat 2 TBS roasted peanut oil in a large skillet.

-Add the bok choy stalks and stir-fry over medium high heat for 2 minutes.

-Add 6 cloves of finely chopped fresh garlic and stir-fry 2 minutes longer.

-Add the bok choy greens, 1-cup chicken or vegetable stock and salt to taste.

-Cover, reduce the heat and cook for 10 minutes.

-Remove the cover and raise the heat again, simmering briskly until the excess liquid has evaporated, about 3-4 minutes.