Contrary to what you might find on a typical fast food menu, authentic Chinese food is fresh, nutritious and chock-full of seasonal produce. Staples like Chinese broccoli, water spinach and bamboo shoots are incorporated into a wide array of dishes, whereas some, like baby bok choy, are often cooked up all on their own. This recipe, from home cook Tim How Chan, honors the crisp, leafy greens with a simple, time-honored preparation.

Baby Bok Choy

Yields 4 servings

1 1/2 pounds baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons water
Salt

1. Trim off the thick stems to ensure that the bok choy cooks evenly.
2. Rinse the greens thoroughly under running water.
3. Heat cooking oil in a wok or a frying pan at medium-high.
4. Add minced garlic, fresh grated ginger, and salt to taste.
5. Once garlic lightly browns, add the baby bok choy leaves.
6. Toss quickly to coat all the leaves in the garlicky oil.
7. Pour in a little bit of water and cover for no more than 1 minute.

Ingredients available at:

Deluxe Food Market 79 Elizabeth Street, New York, NY, 212-925-5766; Hong Kong Supermarket 157 Hester Street, New York, NY, 212-966-4943; Gold City Supermarket 4631 Kissena Blvd., Flushing, NY, 718-762-7688; Whole Foods multiple locations; Trader Joe’s multiple locations; Canal Street vendors.