1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger root
4 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon corn starch
Trim off the ends of the bok choy and coursly chop. I chop the white parts into 1/4 inches and the greens into 1 inch. You want to keep them separate since the cooking time for the leafy part is shorter than the white part.
In a separate bowl, combine water, oyster sauce, soy sauce, and corn starch. Pour vegetable oil and sesame oil in wok or chef pan over medium heat.
Heat the oils in a large skillet or wok over medium-high heat. Add the garlic and ginger first. Do not burn them. Let them sweat as they release their flavor into the oil.
Add the white part of the bok choy. Add the leaves after 5 minutes. Cook and stir until leaves are wilted, 1 to 2 minutes. Add the corn starch, oyster sauce, soy sauce mixture. The corn starch mixture will thicken after 3-5 minutes. Remove from the heat and transfer to a serving dish.