Baby Bok Choy with Ginger and Garlic

• 2 pounds baby bok choy (8 to 10), halved lengthwise and soaked in cold water to remove any dirt
• 2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, thinly sliced
• 1 tablespoon plus 1 teaspoon toasted sesame oil
• 1/4 cup tamari soy sauce
• 2 tablespoons oyster sauce

1. Bring a large pot of water to a boil.
2. Add the bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes.
3. Drain in a colander; let stand at least 5 minutes.
4. Transfer to a serving dish.
5. Meanwhile, cook the ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until soft, about 8 minutes.
6. Add the tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more.
7. Pour the sauce over the bok choy; toss to coat.

baby bok choy, fresh ginger, garlic, sesame oil, soy sauce, oyster sauce

Taken from www.epicurious.com/recipes/food/views/baby-bok-choy-with-ginger-and-garlic-392763 (may not work)