Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce

• 3 to 4 Bok choy
• 4 Eggs
• 1 tbsp Sugar
• 1/2 tsp Salt
• 2 tbsp Sesame oil or vegetable oil
• 2 tbsp Sake
• 3 to 4 shakes Chinese soup stock (or dashi stock) granules
• 1 tbsp Oyster sauce
• 1 tbsp each Katakuriko + water

1. Shred the bok choy into single leaves.
2. Mix the ingredients together.
3. Heat sesame or vegetable oil in a pan.
4. Add ingredients to a hot pan.
5. Stir rapidly to make soft-set scrambled eggs, then remove from the pan.
6. Add the bok choy and sake to the pan.
7. Cover with a lid and steam-cook over medium heat, turning the bok choy over occasionally until it has wilted.
8. Add the ingredients to the pan and stir lightly, then add the katakuriko dissolved in water to thicken the sauce.
9. Return the scrambled eggs to the pan, mix to combine and it's done.

bok choy, eggs, sugar, salt, sesame oil, sake, chinese soup stock, oyster sauce, water

Taken from cookpad.com/us/recipes/168128-bok-choy-with-fluffy-creamy-scrambled-egg-and-ankake-sauce (may not work)