Scarcely a recipe, yet I wouldn't have tried it this way if I hadn't come across it in Ching-He Huang's book. You simply steam pak choi, halved if large, for a couple of minutes, remove to a warm plate and drizzle the hot, vividly green veg with toasted sesame oil and light soy. Please be very delicate with both these, you need just a few drops of each sprinkled over the steaming hot vegetables, as too much overwhelms. But, with the right amount of judicious seasoning, this is a delicacy, and flatters the flavour and texture of this vegetable much better than stir-frying, in my opinion.
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