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Rinse the bok choy thoroughly under cold running water. Make sure all sand and dirt are rinsed off. Using the chef's knife, crush, peel and finely chop the cloves of garlic.
Now cut the bok choy in half or in quarters. Leave the hard stalk intact, this will keep the leaves together while stir-frying.
Heat a wok on the highest possible heat. If you have not yet burned the wok, do this first with the help of some kitchen paper, a meat tong and a small dash of sunflower oil.
Heat a dash of sunflower oil and add the bok choy along with the garlic. Stir fry for a minute or 2 on both sides or until the green leaves start to wilt.
Now pour half a glass of lukewarm water in the wok together with 2 tablespoons of sweet soy sauce and 3 teaspoons of Thai red curry paste. Stir until smooth, gently turn the bok choy. Try to keep it as intact as possible. Season with salt.
Heat the bok choy for another 3 - 4 minutes, or until the white part of the bok choy is al dente. Remove the bok choy from the wok and cut off the hard parts.
Serve immediately, enjoy!