4-1/2 t. soy sauce
2-1/2 t. oyster sauce
1/2 t. Chinese rice wine or dry sherry
1/2 c. chicken stock or water
1-1/2 t. cornstarch mixed with 1 T. cold water
1 T. peanut oil
1/2 t. minced garlic
2 shallots, chopped (I usually just use onion)
1 t. grated fresh ginger
2 lbs. bok choi or other greens, rinsed and dried
1. In a small bowl, stir together soy sauce, oyster sauce, rice wine, stock and cornstarch mixture.
2. Heat oil in pan until almost smoking. Swirl to coat. Add garlic, shallots and ginger. Stir fry for 30 seconds. Add greens and stir fry until wilted. Slowly drizzle soy sauce mixture over greens and stir until slightly thickened.