Boil a pot of water. In the meantime, wash the bok choy and, if using regular bok choy, slice into halves.

In a separate bowl, combine the oyster sauce, water and cornstarch to make the sauce.

Once the water is boiling, blanch the bok choy stems for 1 minute before adding in the leaves for an additional minute. Drain them afterwards.

Heat some oil in a wok or pan and fry the garlic until lightly golden.

Add the bok choy and the sauce to the wok and stir fry for 1-2 minutes, or until the sauce thickens up. Serve and enjoy!