Trim the bottoms of the baby bok choy and rinse thoroughly in cold water to remove
any grit that likes to collect down at the base of each bundle. Cut any larger pieces in halves or quarters, if needed. You can leave very small and tender baby bok choy whole, just make sure all of the bok choy is roughly the same size so they cook evenly.
Heat a large pan over medium-high heat, then add the oil and swirl to coat the
bottom and sides. Add the garlic and stir-fry until fragrant, about 30 seconds,
but be sure not to burn.
Add the bok choy and stir-fry for 2-4 minutes, until the green leaves are wilted
and the stalks are tender-crisp. I find it easiest to use tongs and when
working with baby bok choy so I can grab some of the leaves and turn them over
or toss them around the pan.
Add the soy sauce and season with freshly ground black pepper, then cook for
another 30 seconds. Transfer to a serving plate and serve hot.
