Step 1

Remove the leaves from the center stem. Take the time to soak and wash them a few times. Shake off the excess water.

Step 2

For the center stem, peel the skin and eat them as is (tossed with a little salt and sesame oil to make a nice salad), or slice them thinly and cook them along with the rest of the dish. Cut the long leaves into 3-inch (8cm) sections. Spin the leaves in a salad spinner until they’re nice and dry.

Step 3

In a small bowl, mix the water, oyster sauce (or vegetarian oyster sauce), salt, white pepper, and sesame oil. Set aside.

Step 4

Heat the wok over medium heat until it’s just starting to smoke. Add the oil and garlic. Let it cook for a few seconds, then immediately turn up the heat to high, and add the AA choy.

Step 5

Stir the vegetables a few times. When the vegetables are about 50% wilted, add the prepared sauce. Mix everything well, and once the leaves have just started to wilt, turn off the heat. Serve immediately.