English: I claim no major expertise in cooking, but love experimenting and trying, and with the internet as a cookbook, you can always find something to help. To be blunt, I might grossly characterize "cooking" as mostly different ways to apply heat to food and tossing in seasoning.

It is far from precise, and there are more ways to go right than wrong. I differ in approach from http://injenuity.com/archives/285.
So tonight's kitchen laboratory made use of fresh bok choy I am growing in my vegetable garden- it is hardly the stuff you see in supermarkets with big white stalks, but the leaves are healthy.
The first batch of recipes I scanned online were variations on using the leaves as an oriental salad, so I aimed for more of a stir fry approach, loosely based on one for http://chinesefood.about.com/od/vegetablesrecipes/r/babybokchoy.htm.
This was one where I just tried using whatever I could find in the kitchen and spice rack. So I chopped the leaves and stalks, along with some onion and garlic.
I started sauteing the onions and garlic in olive oil, tossed in some sesame seed and coriander, some crumbled walnuts, then put in the cut up bok choy stalks, and lastly the leaves. I dashed in some soy sauce and kept it all in motion.
I thought I had way too many leaves but the shriveled up to almost nothing.

Damn, it was quite tasty!