Adapted from Tender by Nigel Slater - Serves 2 to 4
The original recipe is made with Chinese Broccoli, but I think the
Bok Choy will be great.
Bok Choy, bottoms trimmed, sliced in half or quartered lengthwise
2 Green Garlic, bottoms trimmed, peeled, finely chopped using much of the green tops
2 Spring Onions, bottoms trimmed, peeled and finely chopped
Some Oil - I like toasted Sesame Oil
3 heaping TB Oyster Sauce
3 TB Rice Wine
Steam the greens over hot water. Fry the garlic and onion for a minute or two in a little oil. Stir in the oyster sauce and the wine and bring to a boil. Let the resulting sauce cook down for a minute, maybe two, then pour it over the steaming-hot greens.