350g Baby Buk Choy
1 Tbspn Peanut Oil
4 cloves of Garlic, finely chopped
A small piece of root ginger, deskinned, finely sliced.
1 pinch of salt
1 tspn of Sesame seeds
A few drops of Sesame oil.

Heat a wok/non-stick pan over a high heat and add the peanut oil.
Add the ginger, garlic, then add the Buk Choy and stir fry for 2 or 3 minutes until softened.
Season with a pinch of salt, a few drops of sesame oil and scatter the sesame seeds.