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To prepare the choy sum, separate the quick-to-cook leaves and the slower-to-cook stems.
Slice the garlic. Keep some of them sliced and mince the rest.
Heat your wok over high heat for a quick minute. Add a dash of oil, then turn the heat to medium low.
Add the stems first, since they'll take longer to cook through. Stir-fry the stems for about 30 seconds.
Lower the heat to medium or low heat. Cover with the lid and let it steam for about 1.5-2 minutes, or until the choy sum is tender and just cooked through.