1—2 Tbsp oil (roasted peanut is the most flavorful, but regular peanut, canola or other high-hear oil is fine—not olive oil, it will start smoking)
1 head bok choi
1 small yellow onion
Pinch of salt
Garlic Bread Crumbs:
2 –3 cloves garlic
1/2 cup fresh bread crumbs (crumble a piece of lightly toasted bread, or put a slice of whatever sandwich or other bread you have in a food processor and pulse for 5 to 10 seconds—voila fresh bread crumbs)
1 tsp olive oil
Salt and freshly ground pepper
Crush garlic cloves and mix well with bread crumbs and a pinch of salt and pepper, working olive oil into the mix with your finger tips.
Spread crumbs on tray or baking sheet and toast or broil crumbs lightly, 3-5 minutes, until golden and slightly crunchy. Set aside.
Wash and slice bok choi leaves and stalks into 1/2 to 1″ strips and onion into 1/4″ “moons”, slicing from top of onion to bottom (think longitude lines on a globe.)
Heat oil over moderate to high heat in large saute pan or wok.
When hot, add bok choi stalks and onion and saute 2-3 minutes with a pinch of salt, stirring often, until stalks and onions soften slightly and some onion edges turn golden-brown.
Add bok choi leaves and stir constantly, cooking about 1 minute until leaves are bright green and wilted.