Garlic bok choy

Method

1. 1 Split the bok choy lengthwise into two or four pieces, depending on its size, but keep the root intact.
2. 2 Keep the stem attached so the cabbage doesn't fall apart and the thick stalks cook along with the leaves.
3. 3 Blanch the cabbage for 40 seconds in boiling salted water, then soak it in ice water to preserve its green color.
4. 4 Drain the cabbage thoroughly and arrange it on a plate with the stems facing inwards.
5. 5 Sauté minced garlic in oil for 20 seconds, then season with oyster sauce mixed with cornstarch and simmer for 30 seconds to make a sauce.
6. 6 Pour the hot garlic sauce over the cabbage, sprinkle with white pepper, and serve immediately.