But I can easily understand why that is the case. Most times, vegetable of any variety tends to be slaughtered by the unapologetic cooks/chefs beyond recognition (think: slimy, falling apart, yellowish tint...naming a few). But a good plate of vegetable is so easy to perfect. Just like this baby bok choy, simply wok-fried with garlic. Crunchy, fragrant and still fresh. Ok, that's all.