Sautéed Bok-Choy

• 4 heads bok-choy
• 2 tbsp sunflower oil
• 1 garlic clove</

Boil and refresh the bok-choy exactly as above, except the cooking time is reduced to 1 minute. Heat the sunflower oil in a wok, add the garlic and, as soon as the garlic starts to colour, throw in the greens and fry briskly, turning occasionally for 2 minutes. Ideally the bok-choy should brown a little