Step 1

Trim the bases of the bok choy if they’re browned and halve each lengthwise. Gently rinse the bok choy, then place it in a large bowl filled with cold water; make sure the bowl is large enough so the bok choy floats. Shake the bok choy occasionally so any grit or sand falls to the bottom of the bowl and let soak about 2 minutes. Gently remove the bok choy from the water without disturbing any grit on the bottom of the bowl and transfer the bok coy to a colander. Repeat the soaking process until the bottom of the bowl is free of sand. Let the bok choy drain in the colander until needed.

Step 2

Heat the oil, garlic and ginger if using in a large wok over medium-high heat until the garlic sizzles and just turns golden, about 1 minute. Add the bok choy and stir-fry it in the garlic oil until coated. Add the Shaoxing wine and stir-fry for 30 seconds. Sprinkle with the chicken bouillon powder, sugar and 1 teaspoon kosher salt. Toss until combined, cover with a lid and cook until the stems are tender, about 3 minutes, stirring once about halfway through the cooking time. Transfer to a serving platter and enjoy immediately.