A Malaysian Chinese friend showed me this easy way to cook pak choy. Instead of stir-frying, which can make the green part overcook easily, steaming is the best way to keep the nutrients and colour. I add chilli slices to give a bit of heat to the dish, and also to bring out the green colour and look rather attractive on the plate, but you can leave them out if you prefer it without too much spice. — Norman Musa, Amazing Malaysian