Ingredients:
1 pound baby bok choy, halved or quartered if large
2 T vegetable oil
6 cloves garlic, finely minced
2 T soy sauce
1 T oyster sauce
1 tsp sugar
1 tsp cornstarch
¼ cup water
1 tsp sesame oil
Pinch of red pepper flakes
Instructions:
In a small bowl, mix the soy sauce, oyster sauce, sugar, sesame oil, pepper flakes, cornstarch, and water. Set aside.
Bring a pot of water to a boil. Add bok choy and cook for 30–45 seconds, just until bright green and slightly tender. Drain and set aside.
In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and stir-fry for about 30 seconds until fragrant (do not burn).
Stir the sauce mixture and pour it into the skillet. Let it bubble and thicken slightly, about 1 minute.
Add the blanched bok choy to the skillet. Toss gently to coat the bok choy evenly with the garlic sauce. Serve hot as a side dish or over steamed rice.
