Directions

1. Cut the ends off the baby bok choy, removing any older stalks and rinse in a bowl of water to remove any grit or dirt.
2. Slice the white stems and green leaves and pat dry.
3. Put the oil, garlic and sriracha sauce in a skillet and place over medium heat. Cook – stirring frequently until the oil starts to bubble – taking care not to brown the garlic.
4. Toss in the baby bok choy, spreading into one layer and season with the sea salt.
5. Cook without stirring for approximately 2 minutes and then flip the baby bok choy and cook for another 2-3 minutes until the white stems have begun to soften (retaining some crunch) and the green leaves have wilted.
6. Place on a serving dish and squeeze 2 wedges of lemon juice over the mixture, serving with the remaining lemon wedges as a garnish.