Cut a crisscross into the base of the bok choy, then parboil in a pot of boiling water with salt (not listed in ingredients).

To parboil, hold the leaves while dipping the base in the pot for 2 to 3 minutes, then immerse the whole bunch, and boil the leaves for 2 minutes.

Drain, and when slightly cool tear into 4 parts.

Chop into 2-cm lengths, squeeze out excess water, add the seasoning ingredients, sprinkle on sesame seeds to taste, then serve.