Here is a photo tutorial.
Prepping the green garlic, chicken and bok choy (I also bought a gorgeous bouquet of radishes at the market today, but they weren't used in this recipe)
Frying up the green garlic with a little oil like Canola or vegetable. Don't use olive oil, it is too fruity for Asian dishes. If you can't get green garlic just use regular garlic. I like green garlic because it has the flavor of garlic and spring onions, plus it is in season right now.
Add the chicken, Tbsp each of oyster sauce, light soy sauce (or organic Tamari, if you wish), sesame seed oil and a tsp of sugar.
Cook chicken thoroughly. Keep stirring.
Once chicken is done, add your washed greens. I always leave them whole but you can cut them up if you must.
I take everything off the heat right before the greens are cooked through. Even off the heat the veggies are still cooking and you can over do them, soggy bok choy is not tasty, plus you'll lose all the nutrients when you cook them too long. This looks about right.
Take the bok choy and chicken out of the wok (make sure to scrape up every last bit of sweet, yummy green garlic otherwise I will personally come over to your house and thump you across the head).
Mix a Tbsp of cornstarch with about 4 oz. of water and then pour into the sauce. This makes the sauce nice and thick and yummy. Once thickened up, pour over your chicken and veggies and plate it.
The dish cooks up in less than 15 minutes - great for you working mothers out there. Serve with brown rice or white rice.
So next time you are in the mood for a simple, nutritious and delicious Chinese stir fry I hope you try this recipe out (and invite me over!)