This is super easy and fast way to prepare beautiful green vegetables. Blanching the bok choy before stir frying keeps its bright green color and cooks it through so its crunchy but not raw. Making a slurry with cornstarch and water is a quick way to thicken a sauce and give body to the overall dish.

Serves 4

In a pot of boiling, salted water, add bok choy and cook for 20 seconds. Remove bok choy and place immediately in bowl of ice water. Drain bok choy.

In a wok on high heat, add oil. Add ginger and garlic and cook for less than 1 minute. Add oyster sauce and chicken stock. Cook 1 minute.  Add bok choy and cornstarch mixture. Cook for 1 minute, until mixture thickens, and serve immediately.