Baby Bok Choy with Oyster Sauce

By wendywag

Ingredients

• 1 tablespoon soy sauce
• 3 1/2 tablespoons oyster sauce
• Pinch of sugar
• 2 tablespoons rice vinegar (do not use seasoned rice vinegar)
• 1 tablespoon neutral oil
• 1 tablespoon finely minced garlic
• 4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed

Preparation

Step 1

Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.