Trim the bottom ½ - 1” (root end) off the bok choy

Separate all of the stalks, and cut the greens off from the white stems. Wash both and keep separate.

Cut the stems on the bias. Cut large stems lengthwise first to make bite sized pieces.

Cut the leaves into bite sized pieces.

Cut the onion into larger (dime sized) pieces

Chop the garlic coarsely (corn kernel sized) so that it doesn’t burn.

Heat the wok and add 2-3 Tbsp of oil (I prefer peanut oil).

Fry the onion and garlic until browned to flavor the oil.

Add the bok choy stem pieces and stir to coat in oil. Don’t stir constantly, let it sit to brown and then stir to brown the other sides. Cook until tender, then remove and set aside.

Add the bok choy leaves, cover and cook down to reduce. The will also release some moisture from the leaves which you can use to deglaze the pan.

When the leaves are tender, add the stem pieces back and stir through. Season with some salt and pepper.

Add 1-2 Tbsn of stir fry sauce and stir through.