Serves 4, as a side

Adapted from New York Times Cooking

• 1 tablespoon soy sauce

• 3½ tablespoons oyster sauce

• 2 tablespoons unseasoned rice vinegar

• 1 teaspoon sugar

• 1 tablespoon olive oil

• 1-2 cloves garlic

• 4-6 bunches of baby bok choy, about 1½ pounds, cleaned, with ends trimmed

1. In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, and a pinch of sugar. Mix well and set aside.

2. Heat a skillet or wok over medium high heat. When the oil shimmers, add the garlic, then bok choy, and stir-fry for 2 minutes, constantly moving the ingredients in the pan around.

3. Add 2-3 tablespoons of water to the skillet or wok, cover, and allow to cook for 2-3 minutes more. You’ll know it’s ready once the base of the bok choy has softened. But don’t remove the lid from the skillet or wok too soon as the steam trapped in there is what’s cooking the bok choy and you don’t want to uncover the pan too soon.

4. Remove the bok choy from the pan and place on a serving plate. Drizzle the reserved sauce over top.

5. Enjoy!