Baby Bok Choy with Garlic and Ginger

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Combine 1 teaspoon vegetable oil, ginger, and garlic in small bowl; set aside.

Step 2

Whisk oyster sauce, sesame oil, and cornstarch together in second small bowl; set aside.

Step 3

2 Heat empty 14-inch flat-bottomed wok over high heat until just beginning to smoke. Reduce heat to medium, drizzle remaining l tablespoon vegetable oil around perimeter of wok, and heat until just smoking. Add bok choy and water (water will sputter), cover, and cook, shaking wok occasionally, for 2 minutes.

Step 4

3 Uncover, toss bok choy, then push to 1 side of wok. Add ginger-garlic mixture to clearing and cook, mashing mixture into wok, until fragrant, about 20 seconas.

Step 5

Stir ginger-garlic mixture into bok choy and continue to cook, tossing slowly but constantly, until all water has evaporated, stems are crisp-tender, and leaves are wilted, l to 2 minutes. Add oyster sauce mixture and cook, stiring constantly, until sauce is thickened and coats bok choy, about 15 seconds. Serve.