Directions

1. Bring a large pot of water to boil. Separate the stems and the leaves of the gai choy. Cut into 1-inch sections. Rinse well.
   
2. Add 1 teaspoon salt into the boiling water. Blanch the stems for about 30 seconds and remove into a bowl of cold water. Blanch the leaves for 10 seconds and remove them place into the bowl of cold water. Drain well then set aside.
   
3. In a large saute pan over medium-high heat, add 1 1/2 tablespoon oil then saute garlic, ginger, and chilies with a 1/4 teaspoon salt for 20 seconds.
   
4. Add blanched gai choy and the remaining ½ tablespoon oil. Quickly toss and saute for 30 seconds. Season with 1/4 teaspoon salt. The texture of the greens should be crunchy and in vibrant green color.
   
5. Turn the heat off then drizzle with sesame oil. Serve warm or room temperature.