Practice steps:

1:First of all, buy the small bok choy, soak in cold water for about 10 minutes. (Some baby bok choy may have pesticide residue)

2: Use a kitchen knife to cut the leaves and the lower part of the baby bok choy, and set aside. (If you don't want to use a kitchen knife to cut, you can also use your hands to choose a good)

3: Use high heat to cook the canola oil in the wok to 70% hot. When the oil is hot, in time to put a small part of the baby bok choy, stir fry evenly for about three minutes.

4: then add the appropriate amount of minced garlic, continue to stir-fry for about a minute (mainly to let the garlic flavor, fully stir-fry open)

5: Finally, the small bok choy leafy part, add to the pot. Reduce the heat to low, add the appropriate amount of salt and chicken essence. Stir-fry over low heat for about 2 minutes, then remove from the pan and plate. (Because of the leaves of the baby bok choy, it is easy to stir fry)