Stir-Fried Bok Choy with Oyster Sauce: Restaurant Technique at Home

Bring a large pot of salted water to a boil. Blanch the bok choy for 60-90 seconds until the stems are just tender but still have some resistance. Drain immediately and shake well to remove excess water.

Heat a wok over high heat until smoking. Add the neutral oil. Add the garlic and stir-fry for 15-20 seconds until golden and very aromatic.

Add the drained bok choy in a single layer as much as possible. Stir-fry for 90 seconds over maximum heat, tossing with tongs, until the leaves show some char at the edges and everything is heated through.

Remove from heat. Add the oyster sauce, soy sauce, and sesame oil. Toss to coat evenly. Transfer to a serving plate immediately -- do not let it sit in the wok or it will continue to cook.