My mother told me long ago, to choose the smallest box Choy, cut them in halves lengthwise, wash them and make sure there are no sand in between the leaves nor insects. Then boil water with some salt. Put them in, as soon as they turn bright green, take them out and stop the cooking with cold water (just from the faucet). Drain them.
In a small bowl mix 1 teaspoon each of oyster sauce, sugar, salt, and starch, and 2 teaspoons of water (approximately). Then put 2 tablespoons of oil into skillet or wok, and smash and chop 2 garlic cloves (approximately, to taste). Turn heat on high. When oil is hot, stir in the garlic, when fragrant, add the greens, I add black or white pepper, stir quickly, then stir mixture in the bowl, and add it to the greens, mix quickly and taste, adjust taste, and it is done. Note: The sugar is my MSG substitute. If you like, you can also add hot pepper that would go in right after the garlic. Optional too: use light soy sauce, add ginger, add sesame oil, and no oyster sauce, which would be vegan.
