Trim choy sum and wash thoroughly.
Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add salt and garlic and stir-fry for 10 seconds. Add bok choy and stir-fry for 1½ minutes.
Add shao hsing wine and stir-fry for 30 seconds. Add water and stir-fry for a further 30 seconds or until leaves are just tender. Stir in sesame oil and serve immediately.
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