1 1/2 tbsp olive oil
6 small turnips, cut into chunks
Salt and pepper
2 cloves garlic, slivered
2 bay leaves
3/4 lb baby bok choy, halved and leaf tips trimmed
2 tbsp white wine vinegar
Heat the oil in a wok, add the turnip chunks and season with salt and pepper. Stir fry until brown, then add the garlic and bay leaves and continue to stir fry until the garlic is aromatic.
Stir in the bok choy, stir frying for about a minute, add the vinegar, then cover and steam for about 4-5 minutes.