Stir-fried Bok Choy

Method

1. slice6 min
   washed between the layers, stems and leaves in separate piles, dried
   bok choy split at the point where the white stem becomes green leaf, stems cut on a long bias. Grit collects deep in the base and is worth chasing. Dry both piles: water on the leaves will drop the pan temperature exactly when you need it highest
2. saute2 min
   pan very hot, oil swirled, aromatics 15 seconds only
   oil + garlic + ginger (+ chilli flakes), moved constantly for about fifteen seconds until fragrant. This is measured in seconds, not minutes — sliced garlic in a smoking pan browns and turns bitter faster than you can fetch the vegetables, so have them within reach before the oil goes in
3. saute2 min
   stems only, high, tossed
   + stems (+ shaoxing wine), tossed for a minute and a half until the cut faces are translucent at the edges. The stems are dense and mostly water; the leaves are thin and would be destroyed in this time. Separating them is the entire technique of the dish
4. steam1 min
   water in, lid on, 30-45 seconds
   + water, covered immediately so the steam drives heat into the thick part of the stems. Dry heat alone cannot get to the centre of a bok choy stem before its surface scorches — this brief covered moment is what makes the stem tender and the whole dish work
5. fold2 min
   lid off, heat high, leaves added, 30 seconds
   + leaves + soy sauce + salt (+ oyster sauce, + sugar, + cornstarch slurry), tossed just until the leaves have collapsed and gone glossy dark green. Lid off first so the remaining water boils away rather than pooling; if using the slurry, it needs to reach a boil to thicken properly
6. season2 min
   off the heat, sesame oil last
   + sesame oil, tossed once and served immediately. Toasted sesame oil goes in off the heat every time: its aroma compounds are volatile and it has a low smoke point, so added to a hot pan it turns from nutty to acrid and the reason you bought it is gone