Prepare the Bok Choy:

o Wash the baby bok choy thoroughly to remove any dirt. Trim the bottom ends and separate the leaves.

o Use a kitchen towel to gently dry them off, or employ a salad spinner to eliminate any extra moisture.

Make the Sauce:

o In a small bowl, mix together the oyster sauce, sugar, water, ground black pepper, and sesame oil.

Cook the Bok Choy:

o In a spacious frying pan, warm the oil over a medium flame.

o Add the cooking oil and swirl to coat the pan.

o Add the minced garlic to the hot oil and sauté for about 30 seconds, or until fragrant.

Add the Bok Choy:

o Increase the heat to high and add the baby bok choy to the skillet. Stir-fry for 2-3 minutes, tossing frequently, until the leaves begin to wilt and the stalks are tender-crisp.

Add the Sauce:

o Pour the prepared oyster sauce mixture over the bok choy. Mix thoroughly to ensure the vegetables are fully covered in the sauce.

o Cook for another 1-2 minutes, stirring frequently, until the bok choy is tender but still vibrant green and the sauce has slightly thickened.

Adjust Seasoning:

o Taste and adjust seasoning with salt if necessary, but keep in mind that the oyster sauce is already salty.

Serve:

o Transfer the stir-fried bok choy to a serving dish and drizzle with a little extra sesame oil if desired.

o Serve immediately as a side dish with steamed rice or alongside your favorite main dishes.