Stir-Fried Bok Choy

Instructions

1. Prepare the bok choy
   Trim the bottom inch from each head of bok choy. Separate the leaves, wash thoroughly to remove any dirt, and pat dry with paper towels. For larger bok choy, cut lengthwise into quarters.
2. Make the sauce
   In a small bowl, combine the soy sauce, oyster sauce, sesame oil, sugar, white pepper, and water or broth. Stir well and set aside.
3. Heat the wok
   Heat a wok or large skillet over high heat until very hot. Add the vegetable oil and swirl to coat the cooking surface. When the oil begins to shimmer, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant but not browned.
4. Stir-fry the bok choy
   Add the bok choy to the wok and toss quickly to coat with oil. Stir-fry for 2 minutes until the leaves start to wilt and the stalks begin to soften but still retain some crispness.
5. Add the sauce
   Pour the prepared sauce over the bok choy and toss to coat evenly. Continue to stir-fry for another minute until the bok choy is glossy and well-coated with sauce.
6. Thicken the sauce
   Give the cornstarch slurry a quick stir and drizzle it into the wok. Stir immediately to incorporate it into the sauce. Cook for 30 seconds until the sauce thickens slightly and coats the vegetables.
7. Serve
   Transfer the stir-fried bok choy to a serving plate, arranging it neatly. Drizzle any remaining sauce from the wok over the vegetables, and sprinkle with toasted sesame seeds. Serve immediately while hot.