Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

This recipe is super easy and quick...just make sure all your ingredients are prepared before you begin. 

1-1/4 lb. baby bok choy
2 Tbs. oyster sauce
2 Tbs. lower-salt chicken broth (or water)
1 tsp. cornstarch
1/4 tsp. Asian sesame oil
2 Tbs. peanut oil
Kosher salt
4 scallions - cut on the bias
2 large cloves garlic minced
1/2-inch square of ginger, peeled and cut into thin strips
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To prep the baby bok choy, simply cut the heads lengthwise into half or thirds.

In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.

In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy and season with 1/8 tsp. kosher salt. Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes.
Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.

nutrition information (per serving):
Calories (kcal): 100; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 2.5; Sodium (mg): 410