Baby Bok Choy with Oyster Sauce

We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley

• Ready In: 7 mins
• Serves: 4

Ingredients

• 2  tablespoons oyster sauce
• 3  tablespoons  chicken stock
• 2  teaspoons soy sauce
• 1  teaspoon  sesame oil
• 1  teaspoon cornstarch, mixed with
• 1  tablespoon  chicken stock
• 1  bunch baby bok choy, bottoms trimmed but stalks left whole with some still 'stuck together',washed (about 3/4 lb.)

Directions

1. In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
2. Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
3. Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
4. Pour oyster sauce over it and serve.