Ingredients:

  • 1 lb baby bok choy, halved lengthwise and rinsed thoroughly
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 scallions, sliced into 1-inch pieces
  • 2 tbsp fermented black beans, rinsed and lightly mashed
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1/2 cup vegetable broth
  • 1 tsp cornstarch
  • 1 tbsp neutral oil

Instructions:

  1. Soak the halved baby bok choy in cold water, swirling them to release grit from the base. Drain in a colander and pat dry.
  2. In a small bowl, combine the vegetable broth, soy sauce, oyster sauce, sugar, and cornstarch. Whisk until the cornstarch is fully dissolved and set aside.
  3. Place a wok over high heat until a drop of water sizzles and evaporates instantly. Add 1 tbsp of neutral oil.
  4. Add the minced garlic, grated ginger, and mashed black beans. Stir-fry for 10–15 seconds until fragrant.
  5. Carefully place the baby bok choy cut-side down in the pan. Let them sear undisturbed for 1–2 minutes until the edges are lightly charred.
  6. Stir the sauce mixture and pour it directly over the bok choy. Toss rapidly for 1 minute as the sauce thickens and turns glossy.
  7. Throw in the scallions during the last 30 seconds of cooking, then remove from heat.