Stir-Fried Bok Choy with Garlic

Instructions

1. Prepare the bok choy
   Trim the bottoms off the bok choy and separate the leaves. For larger bok choy, cut lengthwise into quarters. Wash thoroughly to remove any grit between the leaves and pat dry with paper towels.
2. Make the sauce
   In a small bowl, combine the soy sauce, oyster sauce, sugar, white pepper, and water or broth. If using cornstarch, mix it with 1 tablespoon of cold water in a separate small bowl until dissolved, then add to the sauce mixture.
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 is shimmering but not smoking, add the minced garlic and grated ginger.
4. Stir-fry aromatics
   Stir-fry the garlic and ginger for about 30 seconds until fragrant but not browned. Be careful not to burn the garlic as it will become bitter.
5. Add the bok choy
   Add the bok choy to the wok, starting with the firmer stems first. Toss quickly to coat with the oil and aromatics. Stir-fry for about 1-2 minutes until the stems begin to soften but still maintain some crispness.
6. Add sauce and finish cooking
   Pour the prepared sauce around the sides of the wok. Continue to stir-fry, tossing the vegetables in the sauce for another 1-2 minutes until the bok choy is tender-crisp and glossy with sauce.
7. Finish with sesame oil
   Drizzle the sesame oil over the bok choy and give it a final toss to incorporate the flavors. The leaves should be wilted but still vibrant green, and the stems should be tender but still have a slight crunch.
8. Garnish and serve
   Transfer to a serving platter, sprinkle with toasted sesame seeds, and serve immediately as a side dish to complement rice and other Asian main courses.