2-3 pak choi (Or choy sum, napa cabbage, etc.)
2-3 cloves garlic, finely chopped
1/2 Red chilli, finely chopped (Optional)
1/2 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp Oyster sauce (Or vegetarian stir fry sauce or hoisin sauce)
1/2 tsp Cornstarch (Or potato starch)
2-3 tbsp Water
1/2 tsp Sesame oil
1/2-1 tbsp neutral cooking oil (such as sunflower, rapeseed or vegetable oil)
Rinse pak choi with plenty of water. Slice it in quarters lengthwise, or slice it into half if it is smaller baby pak choi. Wash it again with water if there is any stubborn dirt inside.
Combine sauce ingredients: regular soy sauce, dark soy, oyster sauce, cornstarch, water, and sesame oil in a bowl. Whisk it well and set it aside.
Fill a large pot/wok with water and bring it to a boil. Hold the leaf part of pak choi in hand and dip the bottom part in the boiling water for about 10-15 seconds. Then drop the leaves inside and continue to boil for another 5-10 seconds.
Strain them immediately and shake the excess water out. Place them over the strainer or paper towel to remove excess moisture.
Heat the pan over medium heat and add oil. Saute the chopped garlic for a few seconds until fragrant then add the chopped chillies. Cook until the garlic is light brown. Scoop out 1 tablespoon of fried garlic and chillies and reserve for later use.
Add the sauce mixture to the hot pan. Stir it well until the sauce becomes thick and glossy. Place the blanched pak choi over the serving plate. Pour the sauce over it. Garnish with reserved fried garlic and chilli and enjoy!
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