Garlic bok choy stir-fry with sesame

• 680 g bok choyabout 4-5 medium heads, halved lengthwise then cut into 5cm pieces, stems and leaves separated
• 5 garlic clovesthinly sliced
• 1 ½ tbs avocado oil
• 2 tbs store-bought soy sauceuse tamari for gluten-free
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• ¼ tsp white pepper
• 1 tbs sesame seedswhite or mixed
• ¼ tsp crushed red pepper flakesoptional, for heat

1. 1

   Prep the bok choy: separate the thick white stems from the leafy green tops and keep them in two piles — the stems need a head start in the pan.

2. 2

   Heat the avocado oil in a 30cm skillet over high heat until the oil shimmers and just barely starts to smoke, about 1 minute. Add the sliced garlic and crushed red pepper flakes, stirring constantly until the garlic is fragrant and barely golden at the edges, about 30 seconds.

   Tip: High heat is key here — you want wok-like intensity from the skillet. Keep the garlic moving so it doesn't burn.

3. 3

   Add the bok choy stems to the skillet and toss to coat in the garlic oil. Cook, stirring frequently, until the stems are bright and slightly translucent with a bit of char on the edges, about 2 minutes.

4. 4

   Add the bok choy leaves, soy sauce, rice vinegar, and white pepper. Toss everything together and cook until the leaves are just wilted and vibrant green but still have body, about 1-2 minutes. Remove from heat and drizzle with the toasted sesame oil, tossing to coat.

   Tip: Pull it off the heat while the leaves still look slightly underdone — they'll continue wilting from residual heat.

5. 5

   Transfer to a serving plate and scatter the sesame seeds over the top.

   Tip: Keeps in the fridge for up to 2 days in an airtight container. Reheat briefly in a hot skillet — don't microwave or it'll go soggy.

• skillet (30cm (12-inch))

Per serving

Nutritional values are estimates only.