Bok choy with oyster sauce and crispy garlic

Ingredients

• 6 cloves garlic, diced
• 4 tbsp peanut oil
• 2 heads bok choy, cut into 3 sections each
• 3 tbsp oyster sauce
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp brown sugar
• 1 heaped tsp cornflour (cornstarch), dissolved in three times the amount of water

Directions

1. Place a large pot of water on to boil with a big pinch of salt in it.
2. Add the garlic and oil into a cold wok and turn the heat to medium-low; toast the garlic for 6-7 minutes or until golden brown. Remove the garlic from the wok and place onto paper towels to drain, leaving the oil in the wok.
3. Add the bok choy stems to the pot of boiling water and blanch for 4 minutes. In the last minute, add the greens.
4. While they are cooking, add the oyster sauce, Shaoxing wine, soy sauce, and brown sugar to the wok and turn the heat to medium.
5. Once the bok choy is cooked, drain well and add to the wok with the sauce. Toss well, then add the cornflour slurry, and continue to cook for 1-2 minutes or just until the sauce thickens and sticks to the vegetables.
6. Serve the vegetables topped with the crispy garlic.