Stir-Fried Bok Choy

• 1 pound young bok choy
• 2 tablespoons chicken broth
• 1 tablespoon oyster flavored sauce
• 1 1/2 teaspoons thin soy sauce
• 1 1/2 teaspoons corn starch
• 1/2 teaspoon sugar
• 3 teaspoons vegetable oil
• 2 ginger slices
• 1 clove garlic, crushed and peeled

1. Separate the bok choy into stalks.
2. Wash in several changes of cold water and drain thoroughly in a colander.
3. Trim 1/4 inch from the bottom of each stalk.
4. Halve each stalk lengthwise and cut stalks and leaves into 2-inch-long pieces.
5. In a bowl, combine the broth, oyster sauce, soy sauce, corn starch, and sugar.
6. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking.
7. Add 1 1/2 teaspoons vegetable oil and ginger, and stir-fry 10 seconds or until ginger is fragrant.
8. Add the remaining 1 1/2 teaspoons vegetable oil, bok choy, and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green.
9. Restir the broth mixture and swirl into wok.
10. Stir-fry 1 to 2 minutes or until the sauce has thickened slightly and coats the vegetables.
11. Serve immediately.

choy, chicken broth, flavored sauce, soy sauce, corn starch, sugar, vegetable oil, ginger slices, clove garlic

Taken from www.epicurious.com/recipes/food/views/stir-fried-bok-choy-102298 (may not work)