Cap the garlic cloves at both ends, peel them and cut or slice lengthways into approx. 1 mm thick slices. Cut the slices lengthways into approx. 1 mm thick strips and cut them crosswise into cubes.
Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or light green parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods.
Wash the peppers, remove the stem, cut open lengthways, unfold, core, cut lengthways into thin threads and cut them crossways into small cubes.
Wash the shallots, remove the dead leaves and cut off 2 tbsp. Narrow rings.
Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
Combine all ingredients from oyster sauce to arak masak and stir until the tapioca flour is dissolved.
Wash the pak choi and cut in half lengthways.
Heat a wok, add the peanut oil and let it get hot. Add the prepared ingredients and stir-fry for 1 - 2 minutes. Add the Pok Choi halves with the cut surface facing down and fry for 1 minute with the lid on at reduced heat.
Add the Pok Choi halves with the cut surface facing down and fry for 1 minute with the lid on at reduced heat. Drizzle the sauce over the Pok Choi leaves and steam with the lid on until the leaves collapse (approx. 2 minutes).
Place the pock choi halves with the cut side up on a serving plate, pour the sauce (see photo) over them, garnish and serve immediately.