Braised Bok Choy

At lunch with my brother-in-law last week-end, he served bok choy as a side dish. My son wanted to have the dish again, so here's a similar version of my brother-in-law's recipe. I was surprised at how large these locally-grown bok choy leaves are that I bought at the fruit and vegetable store near our place. Usually, the bok choy I see at the groceries, which probably came from China, are small.

* 1 Tbsp. canola oil
* 1 Tbsp. sesame oil
* 1 tsp. grated fresh ginger
* 3/4 pound to 1 pound bok choy or baby bok choy, washed and trimmed
* 1/4 cup vegetable broth
* 2 Tbsp. minced garlic
* 1 Tbsp. oyster sauce
* 1 Tbsp. low-sodium soy sauce
* 1 Tbsp. brown sugar

1. Heat the canola oil and sesame oil in a large skillet or wok over medium heat. Add grated ginger and cook 1 to 2 minutes, until ginger perfumes the oil.
2. Add bok choy (if you are using regular bok choy, you can cut it into chunks if you like) to the skillet. Stir fry until the bok choy becomes bright green, about 2 minutes.
3. Remove bok choy to a serving plate.
4. Add broth, garlic, oyster sauce, soy sauce and brown sugar to the pan. Cook another 2 minutes or so to allow flavors to meld.
5. Pour over bok choy. Serve immediately.

Makes 4 to 6 servings.