Bok Choy (or Pak Choy) with Oyster Sauce

Following a BBC Good Food recipe for Chinese Style Braised Beef One Pot, I decided to improve upon plain steamed bok choy as an accompaniment and google a suitable sauce.  Unsurprisingly, there are many out there, and this is what I cobbled together.

Serves 2 as a side dish

2 heads of bok choy, quartered lengthways and sliced if very large
1 tbsp sunflower oil
1 clove of garlic, peeled and finely chopped
2 tbsp balsamic vinegar (original recipe listed rice vinegar and sugar, so not having rice vinegar I thought balsamic vinegar would be a good compromise)
3 tbsp oyster sauce
1 tbsp light soy sauce
Pinch of chilli (optional)

Prepare all the ingredients, and mix all the wet ingredients together apart from the oil.

Heat a frying pan.  When hot add the oil, add the garlic, stir once then add the bok choy and stir fry for a couple of minutes.  Add a couple of tablespoons of water to help soften the stalk of the bok choy.  Once soft remove from the heat to a warmed serving dish.  Pour over the mixed sauce ingredients and serve.

Broccoli, cabbage, kale, spring greens etc could also be prepared in this way to liven them up a little.