Step 1

Rinse the baby bok choy with water to remove all the dirt and sand. Drain.

Step 2

Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.

Step 3

Add the bok choy to stir-fry over high heat.

Step 4

Season with salt, sugar, and white pepper.

Step 5

Add some water if it is too dry, 1-2 tbsp at a time,

Step 6

Stir-fry until the bok choy is tender-crisp.

Step 7

Bring all the Ingredients in B to a boil in a small pan to thicken it. Set aside.

Step 8

Drizzle the sauce on the bok choy. Serve.

Step 9

Separate the leaves from the stem.

Step 10

Cut the stem into short sections on a bias.

Step 11

Stir fry the stem and the leaves separately.

Step 12

When both are tender and still crisp, combine both in the wok, season with salt, sugar, and pepper.

Step 13

Transfer to the serving plate.