Giant Chinese Cabbage Cooking

I've always used 'baby' bok choy.....but decided to get this monstrously huge 'head' of the stuff.........sliced it into strips, quick wok-cooking it in almond oil, then adding some chili oil, crushed garlic....lots of it,...hoi san sauce, oyster sauce, some mediterranean herbs, some plum sauce and a few leftover condiments from the fridge.......after the stems were tender, I served it with hot....as in 'spicy'..... mango/habanero salsa.......

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