Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

Ingredients

• 4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick
• One ½-inch square of ginger, peeled and cut into thin matchsticks
• 2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
• 1-¼ lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
• 1 tsp. cornstarch
• Kosher salt
• 2 large cloves garlic, peeled and thinly sliced
• + 3 more ingredients
• • 2 Tbs. peanut oil
  • ¼ tsp. Asian sesame oil
  • 2 Tbs. lower-salt chicken broth

To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with ...

View full recipe at Fine Cooking