Stir-fried baby bok choy with garlic and ginger

Blanch the vegetable (fei shui, a quick pre-blanch), then run it under cold running water to cool rather than using an ice bath, and set aside.

To a hot wok add about a tablespoon of lard over a medium flame, then the smashed garlic and ginger, and cook about 30 seconds until fragrant.

Raise the flame to high and swirl in the rice wine.

Mix, add the pre-blanched vegetable, mix again, swirl in soy sauce, add the final seasoning with an optional slurry, and out.