Directions

1. Rinse the bok choy with water and tear the leaves off. Drain thoroughly. Cut the bok choy into bite size pieces and separate the stems and leaves.

   
2. Cut the bacon into bite-size pieces as well. In China, we use cured pork belly, but it is hard to find in the USA unless you have decent Asian markets nearby. Besides, bacon is just as delicious.
   
3. Turn the heat to medium and preheat the wok for 20 seconds. Add the bacon, spread it out, and let it fry. Then stir the bacon for a couple of minutes or until you get about 2-3 Tbsps of fat. The bacon should be slightly golden.
   
4. Add the bok choy stems and 1 Tbsp of minced garlic. Stir and cook for 2 minutes or until the stems are slightly soft.
   
5. Toss in the bok choy leaves and mix until the greens are wilted. Season it with 1 tsp of soy sauce and 1 tsp of dark soy sauce. Don’t put too much because bacon is salty already. However, every brand of bacon has a different sodium level, so please taste it before seasoning.