Ingredients

• 1 pound young bok choy
• 2 tablespoons chicken broth
• 1 tablespoon oyster flavored sauce
• 1 1/2 teaspoons thin soy sauce
• 1 1/2 teaspoons corn starch
• 1/2 teaspoon sugar
• 3 teaspoons vegetable oil
• 2 ginger slices
• 1 clove garlic, crushed and peeled

Instructions

1. Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2-inch-long pieces. In a bowl, combine the broth, oyster sauce, soy sauce, corn starch, and sugar.
2. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 1/2 teaspoons vegetable oil and ginger, and stir-fry 10 seconds or until ginger is fragrant. Add the remaining 1 1/2 teaspoons vegetable oil, bok choy, and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green. Restir the broth mixture and swirl into wok. Stir-fry 1 to 2 minutes or until the sauce has thickened slightly and coats the vegetables. Serve immediately.