Baby Bok Choy with Oyster Sauce

Our CSA has had boy choy every week since April, and as a result, we have been thinking in an Asian food frame of mind--which is something that I really want to do more of this summer. I have been dancing around trying to stir fry more, but haven't quite got the pattern down yet. This is a quick and easy side dish for an Asian meal! 1 tablespoon soy sauce 3 ½ tablespoons oyster sauce Pinch of sugar 2 tablespoons rice vinegar (do not use seasoned rice vinegar) 1 tablespoon neutral oil 1 tablespoon finely minced garlic 4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside. Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base. Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.