Stir-fried Bok Choy | 炒油菜

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6 baby bok choys

1 tablespoon canola oil

1 teaspoon ginger

2 green onions

1 tablespoon rice wine

3 cloves garlic

1 tablespoon oyster sauce

Pinch of sugar

Salt to taste

Wash and clean baby bok choy. Separate outer leaves from stalk and remove base. Finely chop ginger and green onions. Heat up oil in wok. Add ginger and stir in pan until aromatic, about 20 seconds. Add green onions and stir for another 20 seconds. Fold bok choy into ginger and green onion mixture. 

Continue cooking bok choy, adding rice wine, garlic, oyster sauce, and sugar. Stir-fry for a couple of minutes. Season with salt to taste and serve immediately.  

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