In a big pot or wok, bring water to a boil. Add salt and a few drops of oil. Stir.
Add Bok Choy and blanch for 1 minute. Take Bok Choy off the pot or wok, drain and set aside.
In a wok, heat oil over medium-high heat.
Add garlic and cook until golden crispy. Be careful not to overcook the garlic.
Arrange blanched bok choy in a serving plate.
Pour cooked garlic with oil over the bok choy.
Drizzle soy sauce on top. Serve and enjoy!
Inspired by Omnivore’s Cookbook