Ingredients

Makes 20 servings

　　3 tablespoons canola oil

　　3 tablespoons garlic, minced (about 8 to 9 cloves)

　　1 tablespoon ginger, minced (from 1/2-inch knob)

　　8 scallions, trimmed and thinly sliced, white & green parts separated

　　20 heads baby bok choy, bruised or withered outer leaves removed if necessary, halved lengthwise, and bottoms trimmed but left intact

　　3/4 teaspoon kosher salt

　　3/4 teaspoon freshly ground black pepper

　　

Step 1

In wok or large sauté pan over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 1/3 of garlic, 1/3 of ginger, and 1/3 of white parts of scallions and sauté until fragrant, about 1 minute. Add 1/3 of bok choy and sear until tips have wilted and stalks are crisp-tender, about 3 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, then transfer to large serving dish and cover with foil to keep warm.

　　

Step 2

Repeat process 2 more times for a total of 3 batches. Garnish with green parts of scallions and serve immediately.