chicken stock or low-sodium broth
clove garlic, minced
bok choy, stems cut into 1-inch lengths, leafy tops left; or baby bok choy, left whole
freshly ground pepper
1. In a bowl, whisk the stock with the cornstarch. In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve.