Stir-fried Baak Choi with Chopped Garlic

The odour of garlic is dissipated during the quick stir-frying while its aroma, imparted to the cabbage, gives it a unique fragrance no other herbs can surpass. Take care, however, not to overcook the baak choi, lest it becomes rather stringy, having oozed out most of its water content. Cutting up the stalks into short sections does the trick.