Asian-style baby bok choy

Instructions

• Cut bok choy in half. Rinse under cold running water, spreading open outside layer of leaves to wash away dirt. Pat dry with paper towels. Pour broth into a large wide saucepan. Thinly slice ginger and add to broth. Bring mixture to a boil over high heat. Add bok choy, cover and cook, repositioning bok choy partway through, until tender-crisp, from 3 to 4 minutes. Remove bok choy to a serving dish and cover with a tent off oil to keep warm. Add oyster sauce to broth mixture in pan and boil, if necessary, uncovered, until reduced to about 1/2 cup (125 mL), up to 3 minutes. Uncover bok choy, discard ginger, pour sauce overtop and serve. Great hot or at room temperature.