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Cut the bottom of each bok choy to free stems. Slice bok choy crosswise into 1/2-inch-thick slices.
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Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
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In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, green onions, and garlic and stir-fry until aromatic, about 15 seconds.
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Add bok choy, salt, sugar, and pepper and stir-fry 1 minute.
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Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more.
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Serve immediately.