INGREDIENTS
2-3 heads of baby bok choy
5-6 cloves of garlic, crushed and finely chopped
1 spring onion, finely sliced (green part only)
14ml of a neutral cooking oil
1 T oyster sauce
1 T light soy sauce
1/2 t cornstarch mixed into 1 T water
METHOD
Boil water in a pot, and blanch bok choy for 30sec. Remove and shock in cold water to stop the cooking process, then drain off any excess water.
Place a large wok or fry pan over high heat. and bring to a smoking point. Add oil and garlic, stir fry for 10-20sec then add the bok choy, stir fry for a further 30 sec.
Add the oyster sauce, soy sauce, and cornstarch slurry. Stir to combine and wait for the sauce to thicken.
Remove from the heat and top with sliced spring onion.
Serves two.