Along with Chinese peas with water chestnuts and asparagus Chinese style, this is a classic Trader Vic's vegetable dish.
- 4 medium heads baby bok choy
- 1⁄2 tsp. cornstarch
- 3 tbsp. vegetable oil
- 2 tbsp. oyster sauce
- 1⁄4 cup chicken stock
- Salt and freshly ground white pepper
- 1 tsp. Asian sesame oil
Trim and quarter lengthwise heads of bok choy. Blanch in a large pot of boiling water until just tender, 1–2 minutes. Drain, pat dry, and set aside.
Dissolve cornstarch in 1 tsp. water; set aside.
Heat a wok over high heat until hot but not smoking. Add vegetable oil, then add bok choy and stir-fry until heated through, about 1 minute. Add oyster sauce and chicken stock and stir-fry until liquid has reduced slightly, about 30 seconds. Season to taste with salt and pepper.
Add cornstarch mixture and cook until sauce thickens, 15–30 seconds. Add sesame oil and stir well.