Stir Fried Bok Choy with Ginger & Garlic

I usually buy baby bok choy, but this time I had large ones delivered.
I reached out for help to my Chinese sister Annie, and here's what she recommended.

Serves 2

Ingredients:

One large Bok Choy
2 Cloves of garlic, sliced
1 tsp fresh ginger, chopped
1 TBS soy sauce
1 TBS peanut oil, or vegetable oil

Directions:

Stir fry recipes work the best if you have a wok shaped pan, (non-stick if available).

To prepare the bok choy, cut the root end off about 2" into the stalks. Separate the leaves and wash thoroughly. Dry. Remove any leaves that are yellow. Using a sharp knife, cut the stalks and leaves on the diagonal about 3/4" thick. Separate the stalks and the leaves into two bowls.

Heat the pan on medium high.  Add the oil. Add the garlic and ginger and stir for about 30 seconds. Add the bok choy stalks.  Reduce heat to medium. Stir fry the vegetables for about 4-5 minutes - the bok choy should still be crisp.  Add the leaves and cook another minute. Add the soy sauce and mix till combined.  Serve with chicken, fish, pork or beef as a side dish.