Instructions

1. Whisk together 5-parts chicken stock and 1-part soy sauce. Whisk in a small amount of cornstarch until the liquid thickens slightly. Set the stir-fry sauce aside.

2. Trim the ends of the Chinese broccoli and baby bok choy to remove brown or brittle matter. Cut the Chinese broccoli stems into 1-inch pieces. Roughly chop the Chinese broccoli's leafy tops.

3. Plunge the chopped Chinese broccoli stems, leafy tops and the whole baby bok choy heads into a large bowl of plain water, in three separate batches. Drain the water. Change water in the bowl between batches. Pat the vegetables dry, using paper towels.

4. Preheat a wok on a burner set to high heat. Add a few spoonfuls of peanut oil.

5. Put the chopped garlic cloves into the wok and stir-fry them for no more than 30 seconds.

6. Add the bok choy heads and the Chinese broccoli stems to the wok. Stir the vegetables over high heat for about 2 minutes.

7. Toss the Chinese broccoli leafy tops into the wok and stir-fry for another 2 minutes.

8. Pour the stir-fry sauce over the baby bok choy and chopped Chinese broccoli. Stir to coat all of the vegetable pieces with sauce.

9. Set the lid over the wok and cook for about 3 minutes. Lift the lid once or twice to stir the vegetables briefly.

10. Remove the wok from the heat when the vegetables reach the tender-crisp stage. Pour them into a serving bowl. Drizzle sesame oil over the vegetables.