Ingredients:

  • 1 lb baby bok choy
  • 2 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, sliced
  • 1/2 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tsp sugar

Instructions:

  1. Wash the baby bok choy thoroughly and pat the leaves completely dry with a paper towel. Quarter the heads lengthwise.
  2. Heat the neutral oil over medium high heat until it shimmers. Add the minced garlic, grated ginger, and the white parts of the scallions; stir fry for 30 seconds until fragrant and golden.
  3. Increase heat to high. Place the bok choy stem side down in the pan and sear undisturbed for 2 minutes until charred and browned.
  4. Flip the pieces and stir fry for another 2 minutes until stems are translucent.
  5. Whisk together the broth, soy sauce, oyster sauce, sesame oil, cornstarch, and sugar in a small bowl.
  6. Pour in the pre mixed sauce. Immediately add the bok choy leaves and green parts of the scallions.
  7. Toss constantly for 60-90 seconds until the sauce thickens into a glossy glaze and leaves are just wilted.
  8. Remove from heat instantly to prevent the greens from overcooking.