Sauteed Bok Choy with Fried Garlic

I once did a team building exercise at Ruth Pretty's Cooking School. What fun we had! When we finished, we each received a package full of the recipes of all the dishes we'd just cooked. I couldn't find this recipe on her website, but there are plenty of others in her recipe section.

Serves 6

2 T oil
5 cloves garlic, thinly sliced into strips
300-350 g (6) young bok choy
1/3-1/2 C water
salt and pepper

Heat a medium heavy fry pan to medium hot and add oil. Add the garlic and fry until golden brown, being careful not to burn. Remove quickly to avoid over-browning.
Place bok choy in the same pan with enough water to just cover the base of the pan.Cover with a lid and cook for 2-3 minutes. Remove lid, turn bok choy over and cook for a further 2 minutes or until tender when cut with a knife. It should still be bright green.
Remove bok choy from pan and place onto a warmed serving platter twisting each one as you go. The leaf end then appears tied together.
Sprinkle with fried garlic and season to taste. Serve hot.

 **Easy to make dish. I think I'll keep looking, however.