Chinese Style Squid & Bok Choy with Oyster Sauce

• 1 Squid
• 1 plant Bok choy
• 1 optional, (to taste) White part of a Japanese leek
• 1 Oil
• 2 tbsp Oyster sauce
• 1 tsp Soy sauce
• 1 optional, (to taste) Weipa or Chinese chicken soup stock
• 1 tbsp Sake
• 1 tsp Sesame oil

1. Cut the squid into bite-sized pieces.
2. Cut off the hard bottom of the bok choy and cut in half.
3. If using leek, julienne it thinly and soak in water.
4. Heat the oil in the frying pan and stir-fry the stalk of the bok choy over medium heat.
5. Add the squid and sprinkle in the sake.
6. When the squid curls or when they have been cooked halfway through, add the bok choy leaves.
7. If using weipa (Chinese seasoning) or chicken stock granules, add about 1/2 teaspoon (adjust according to taste).
8. Once the bok choy has become tender and the squid has been cooked through, add the oyster sauce and cook briefly.
9. Mix in some soy sauce and sesame oil to finish.
10. If available, garnish with the julienned leek.

plant bok choy, oil, oyster sauce, soy sauce, weipa, sake, sesame oil

Taken from cookpad.com/us/recipes/151148-chinese-style-squid-bok-choy-with-oyster-sauce (may not work)