6 baby bok choy (or 3 medium bok choy)
1/2 tablespoon mild vegetable oil
1 large clove garlic, finely minced
1 tablespoon soy sauce
2 tablespoons oyster (or black bean) sauce
1/2 tablespoon rice wine (or white) vinegar
1 tablespoon sesame seeds, toasted
Wash bok choy by submerging in water and draining several times.
Combine soy sauce, oyster sauce, sugar and vinegar in a bowl and set aside.
If needed, cut larger bok choy through the middle lengthwise (so they are easier to cook).
Heat oil in a frying pan or wok over high heat. Add garlic then bok choy, and fry for 1-2 minutes. Add 1-2 tablespoons of water to the pan, then cover and allow to cook for 2 minutes more, or until bok choy has softened nicely at its base.
Serve bok choy drizzled with the reserved sauce and sprinkled with sesame seeds.