Ingredients

5-6 Pak Choi (Bok Choy) Or Choy Sum, Napa cabbage, or choice of Asian greens.
5-6 cloves Garlic Finely chopped
1 Red chilli pepper Finely chopped (Optional)
1 tbsp Regular soy sauce Or light soy sauce
1 tsp Dark soy sauce Add for color
2 tbsp Oyster sauce Or vegetarian stir fry sauce or hoisin sauce
1 tsp Cornstarch Or potato starch
5-6 tbsp Water
1 tsp Sesame oil
1-2 tbsp Cooking oil Sunflower, peanut, canola, or vegetable oil

Directions

Rinse Pak Choi with plenty of water. Slice it in quarters lengthwise as shown in the photo or slice it into half if it is smaller baby Pak Choi (Bok Choy). Wash it again with water if there is any stubborn dirt inside.

Combine sauce ingredients: regular soy sauce, dark soy, oyster sauce, cornstarch, water, and sesame oil in a bowl. Whisk it well and set it aside.

Fill a large pot/wok with water until half and bring it to a boil. Hold the leaf part of Pak Choi in hand and dip the bottom part in the boiling water for about 10-15 seconds. Then drop the leaves inside and continue to boil for another 5-10 seconds.

Strain them immediately and shake the excess water out. Place them over the strainer or paper towel to remove excess moisture.

Heat the pan over medium heat and add oil. Saute the chopped garlic for a few seconds until fragrant then add the chopped chillies. Cook until the garlic is light brown. Scoop out 1 tablespoon of fried garlic and chillies and reserve for later use.

In the remaining pan, pour the prepared sauce in the pan. Stir it well until the sauce becomes thick and glossy.

Place the blanched Pak Choi over the serving plate. Pour the sauce over it. Garnish with reserved fried garlic chilli and enjoy!