Ingredients
上海油菜 Shànghǎi yóucài (Shanghai bok choy) or 1 bunch mature 油菜 yóucài
2 garlic cloves, smashed with the bottom of a drinking glass
3 thin slices of ginger, smashed with the bottom of a drinking glass

Sauce
2 Tbsp chicken stock (make vegetable if strictly vegan)
2 Tbsp light soy sauce (酱油 jiàng yóu) 
2 Tbsp Shàoxīng rice wine (绍兴酒 Shàoxīng jiǔ)
1 tsp sugar
1 tsp roasted sesame oil optional; omit completely for health, keep in for flavor, to compromise use 1/2 tsp)

Preparation

1. If using 上海油菜 Shànghǎi yóucài (Shanghai bok choy), quarter each bok choy lengthwise. If using a mature bunch of bok choy: Trim off any roots that may hold the pieces together, then wash well and dry thoroughly, then cut the bok choy into 5-8 cm (2-3 in) lengths. 

2. Combine sauce ingredients.

3. Heat a wok over high heat until very hot. Stir-fry the garlic and ginger for 30 seconds, adding a spash of water if necessary to prevent sticking.

4. Add the bok choy and stir-fry until it begins to wilt, then add the sauce.

5. Simmer, covered, for 2 minutes, or until the stems and leaves are tender but still green.