Start with a pot of water, bring it to a boil, then blanch the bok choy for 20 seconds. Transfer them out and chill in cold water. Cut the bok choy into small pieces after squeezing the water out.

Peel and cut the potatoes into thin slices. Steam them for 10 minutes in the same pot of water, or boil them.

Get a pan, add some oil, and lay the boiled potatoes one by one until they have a crispy shell. I love to break the potato slices randomly with my turner.

Move the potatoes to the edges of the wok. Add extra oil and then fry garlic, ginger and chopped chili peppers until aromatic.

Add the Bok Choy in. Season it with salt, pepper, light soy sauce, and pepper flakes if you prefer a slightly spicy version. That’s it.