Korean Stir-Fried Leafy Greens

Rinse 180 g baby bok choy leaves, opening the leaves enough to reach trapped water.

Press them dry with a kitchen towel until no droplets remain, because wet greens steam instead of sear and quickly turn limp.

Add 1 tablespoon cooking oil to a pan and warm it over low heat for about 20 seconds.

Stir in 1 teaspoon minced garlic and cook only until fragrant, stopping before it browns so bitterness does not develop.

Raise the heat to high, then add all the bok choy at once and toss quickly with tongs.

Stir-fry for about 40 seconds, letting the leaf edges catch light char while the stems stay crisp.

Pour 1 teaspoon soup soy sauce and 0.2 teaspoon salt around the edge of the pan, then stir-fry for 1 more minute.

The greens are ready when the stems look slightly translucent but still hold their shape.

If liquid collects in the pan, keep the heat high and toss until it evaporates.

Continue when the bok choy stems look slightly translucent but still hold their shape and no water remains on the bottom.

Turn off the heat and gently mix in 0.5 teaspoon sesame oil and 0.5 teaspoon sesame seeds.

As soon as the leaves look glossy and the sesame aroma rises, transfer them to a plate before carryover heat wilts them.