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Here it is, Friday morning, pretty early. Ju Gong stir fried a number of dishes - not his best, but not too bad.

I axed him how he stir fries his Bok Choy, a vegetable he almost always serves with every meal that he prepares.

He told me that he starts with heating some oil in a wok, adds some salt, lets it heat, then adds some freshly chopped garlic, until it gives off am aroma, and then adds cleaned and chopped Bok Choy and tosses it in his wok in the hot oil, garlic and salt until it's done - tender, wilted and infused with oil, garlic and salt - pretty good.
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