- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 6 heads bok choi, split in half lengthways, or 16 baby bok choi
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 long red chilli, deseeded and finely sliced
Heat the oil in a wok, add the garlic and fry for 2 mins. Tip in the bok choi and stir well over the heat for 4 mins until it wilts. Pour in the oyster sauce, soy and 50ml water. Simmer for a further 3 mins, then scatter over the chilli to serve.