From Martin Yans Quick and Easy Cookbook
Serves 4
Sauce
* 1/3 cup chicken broth
* 2 tablespoons Chinese rice wine or dry sherry
* 1/2 teaspoon sesame oil
* 1 teaspoon cornstarch
* 1 teaspoon black bean garlic sauce
* 1/4 teaspoon white pepper
Remaining Ingredients
* 1 tablespoon vegetable oil
* 2 garlic cloves, minced
* 1 lb baby bok choy, cut lengthwise into quarters
Directions
1. Make the sauce: combine all the sauce ingredients in a small bowl; stir to dissolve cornstarch.
2. Put a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
3. Add in the garlic; cook, stirring until fragrant, about 10 seconds.
4. Add in the bok choy; stir-fry until tender-crisp, 1 or 2 minutes.
5. Add in the sauce; stir until the sauce thickens slightly and lightly coats the bok choy, about 30 seconds. Serve immediately