1/2 cup(s) chicken stock or broth 2 teaspoon(s) cornstarch 1 tablespoon(s) vegetable oil 2 clove(s) garlic, minced 2 pound(s) bok choy stems cut to 1-inch lengths, leafy tops about about 4 inches long. Salt and 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.