2 tablespoons of extra-virgin olive oil
1 clove of garlic, minced
1 small carrot, cut into matchsticks
About 6 stalks of bok choy, cut crosswise into 1” pieces
6 scallions, cut into 1 ½” pieces
Salt to taste

Heat a medium-size skillet or wok over moderate heat. Add oil and when it is warm, add the garlic and carrot and stir-fry over for 2 minutes or until the carrot softens. Add the bok choy and stir-fry for an additional 2 minutes, or until crisp tender. Season lightly with salt