Step 1

Cut the cleaned bok choy into pieces, about ½ to 1-inch in size, separating the harder white stalks and the softer dark green parts. Separating them doesn’t have to be perfect, if you have a few pieces with both whites and dark green it’s fine; just do a rough separation.

Step 2

Using a wok, large cast iron skillet, or other skillet with a nice surface area, heat the oil. You want the oil good and hot before you add the cut bok choy so it browns and caramelizes rather than steams.

Step 3

Once the oil is hot, toss in the white parts of the bok choy. Lay them in the pan in a single layer so they are all touching the bottom, and can get some browning. Cook for a few minutes without moving to deepen the browning and caramelization. Once they begin to brown, give them a stir and continue cooking for about 5 to 8 minutes, until there’s a nice amount of browning on all the pieces.

Step 4

Toss in the dark green parts, and continue to cook for about 1 more minute, until the greens have just wilted. Quickly remove the cooked green from the pan, and serve.