Start by thoroughly rinsing the baby bok choy under cold water to remove any dirt or grit. Once cleaned, chop the bok choy into bite-sized pieces, separating the leaves from the stem if you prefer a more textured dish. Then, peel and finely chop your garlic cloves.
In a wok or large skillet, heat the tablespoon of oil over medium heat. Allow it to get hot but not smoking.
Add the chopped garlic to the hot oil, stirring continuously. Sauté for about 30 seconds, or until the garlic becomes fragrant and slightly golden. Be careful not to burn it!
Next, add the peeled baby shrimp to the pan. Stir-fry them for about 2-3 minutes, or until they turn pink and opaque.
Once the shrimp are cooked through, add the chopped baby bok choy to the pan. Stir everything together, ensuring that the bok choy gets coated in the garlic oil. Cook for an additional 2-4 minutes until the bok choy is tender but still vibrant green.
Sprinkle the salt over the mixture, adjusting to taste. Give everything one last stir, then remove the skillet from heat. Serve your Baby Bok Choy with Shrimp immediately, either on its own or over a bed of rice or noodles.
