Ingredients:

  • 4-6 cloves (20g) garlic, finely minced
  • 2 tbsp (30ml) neutral oil
  • 1 lb (450g) baby bok choy, halved or quartered lengthwise
  • 1 tbsp (15ml) water or vegetable broth
  • 1 tbsp (15ml) oyster sauce
  • 1 tsp (5ml) toasted sesame oil
  • ½ tsp (2g) granulated sugar

Instructions:

  1. Rinse the baby bok choy under cold water and pat completely dry with a kitchen towel or use a salad spinner. In a small bowl, whisk together the oyster sauce, sesame oil, and sugar until the sugar dissolves.
  2. Place a wok over medium-high heat until shimmering, then add the neutral oil. Once the oil ripples, stir-fry the minced garlic for 15–30 seconds until fragrant and pale gold.
  3. Increase heat to high. Add the bok choy in a single layer and sear undisturbed for 1 minute. Pour in the water or vegetable broth, cover with a lid, and steam for 60 seconds.
  4. Remove the lid and pour the savory glaze over the vegetables. Toss rapidly for 30–60 seconds until the sauce thickens and coats the leaves, then remove from heat immediately.