Smoky stir-fried greens (bok choy) with a blowtorch

Slice the ginger and smash it to release more flavour; prepare a few garlic cloves.

Cut the root ends off the bok choy. Cut the thick stems into 1.5 to 2 inch segments; leave the leaves whole or chop roughly once. Keep stems and leaves separate.

In a small amount of simmering salted water, cook the stems 15 to 30 seconds, then add the leaves and cook until bright green and tender-crisp. Meanwhile preheat the wok with a tiny bit of oil.

Drain into a salad spinner or colander and run under cold water until no longer cooking, below 183 degrees; spin lightly, leaving some liquid on.

Sauce: stir white pepper, about half a teaspoon each of cornstarch and sugar, a little salt, a couple tablespoons of cold water and a bit of chicken bouillon until the cornstarch dissolves.

With the wok smoking hot, swirl in about a tablespoon of oil; stir-fry the aromatics about 10 seconds without burning.

Add the greens and toss; pass the blowtorch over them while tossing, looking for little spots of orange flame where the oil ignites, to add smoky flavour.

Stir the sauce and add it; cook until it glazes the greens, adding a touch more water if needed.