Shanghai bok choy probably isn't really bok choy at all, but it's small leafy vegetable that is best served with a light sauce. My sauce consists of only 4 ingredients:
-Garlic
-Chicken stock
-Corn Starch
-Salt
Mix the last three together in a bowl. Bless the oil (i.e. throw the garlic into the hot oil for 10 seconds), sautee veggies in a wok for about 2 minutes until mildly wilted. Throw the sauce in, cover for 2 minutes. Uncover for 1 minute to let the sauce thicken. The veggies let off a surprising amount of water, so go easy on the volume of the sauce to avoid a watery puddle of veggies.
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