Ten Minute Bok Choy

Whisk together broth, soy sauce, lemon juice and cornstarch until cornstarch has dissolved. Set aside.

Heat wok over high heat until a drop of water sizzles and evaporates immediately. Add oil and swirl to coat the entire wok. Add spring onion/garlic or garlic scape and stir-fry until it just starts to turn brown.

Add the bok choy and sauté, stirring frequently, for just a couple of minutes, until the leaves turn bright green and wilt. Add the soy sauce mixture. Toss for a few seconds and then cover with a lid. Cook until the thicker stems are tender (but not soggy–you still want them to have a little crisp) and the liquid has thickened.

 Remove lid, add a drizzle of sesame oil and stir-fry a couple of more seconds. Serve, sprinkling roasted sesame seeds on top.