3/4 lb bok choy
1 piece ginger (1 inch), peeled & sliced into very thin matchsticks
1 clove garlic, minced
1 tablespoon vegetable oil
1/4 c. organic chicken broth
1 teaspoon Mirin (rice wine)
1 teaspoon soy sauce
1/2 teaspoon cornstarch
Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of bok choy, then cut into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner.
Whisk together chicken broth, Mirin, soy sauce and cornstarch in a small bowl until cornstarch is dissolved.
Heat wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil into pan, then swirl oil, tilting to coat sides. Add ginger & garlic stir-fry 15 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into pan and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute.
Remove from heat & place evenly in serving bowl; do not "mound" to avoid overcooking.