Slice the bok choy in half from top to bottom (or into quarters if your bok choy is big). Rinse under running water while gently pulling the stalks apart to remove any dirt hiding within. Give them several good shakes to remove as much water as possible.

Chop the stalks into bite-sized pieces - about ½ to 1 inch wide. Move to the side and chop up the leaves too. Keep the stalks and leaves separated.

In a large pan, heat the oil over medium heat. Add the ginger and garlic and fry, stirring, for about 30 seconds. Add the bok choy stalks and half the salt and stir to coat in oil. Let them fry, stirring from time to time, until soft and translucent - about 5 minutes.

Add the bok choy leaves and the remaining salt and fry for an additional 1 - 2 minutes until the leaves are tender and bright green.

Serve hot.