Heat a wok or large skillet over medium-high heat until hot.

Add 1 tablespoon oil and swirl to coat the pan.

Add the 3 cloves finely chopped garlic and stir constantly for about 20–30 seconds, until fragrant and lightly golden (do not let it burn).

Add 1/4 cup baby shrimps (peeled) and stir-fry 1–2 minutes, until the shrimp turn opaque and are mostly cooked through.

Sprinkle 1/8 teaspoon salt over the shrimp, then add the 4 oz (120 g) cleaned baby bok choy. Stir-fry everything together 1–3 minutes, until the bok choy stems are tender-crisp and the leaves are wilted.

Remove from the heat, transfer to a serving plate, and serve hot.