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1
Put 2 tablespoons of the oil in a heavy skillet large enough to hold all the fillets in one layer without crowding Put the skillet over medium-high heat.
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2
Rub the fillets with the five-spice powder.
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3
Put the salmon in the skillet, skin side down, cover, and cook for 3 minutes.
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4
Turn the fillets over and cook for 3 minutes.
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5
Turn off the heat and let the salmon keep warm in the skillet.
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6
While the salmon cooks, fill the sink with cold water.
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7
Put the remaining 2 tablespoons of oil in a large deep skillet, Dutch oven, or wok over medium-low heat.
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8
Peel the garlic.
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9
Drop the garlic down the chute of a food processor with the motor running.
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10
Scrape the garlic into the skillet and cook for 1 to 2 minutes, stirring once or twice to prevent burning.
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11
While the garlic cooks, cut 1 inch from the bottoms of the bok choy and cut off any damaged tops from the leaves.
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12
Cut the leafy top half of the bok choy crosswise into 2-inch wide strips at and the thicker bottom half into 1-inch wide strips.
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13
Wash briefly, but vigorously, in the sink and add to the skillet, without draining.
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14
Season with salt and pepper to taste, add the chicken stock, and stir.
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15
Raise the heat to high, cover, and cook for 4 to 5 minutes until the thickest part of the stems are just tender.
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16
Put salmon fillet in the center of a large soup plate with the bok choy on both sides.
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17
Spoon the cooking broth from the bok choy over the top of the bok choy.
