Oven-Braised Shanghai Bok Choy

I prefer Shanghai bok choy cooked using this method over stir-frying.  The stalks are completely tender without being mushy, and the greens, instead of withering up to nothingness, remain plump and tender.  The greens also have a different taste compared to stir-frying; somehow they taste more 'vegetabley' done this way.  

1 lb Shanghai bok choy

¼ c water or chicken stock

2 T oyster sauce

2 t cornstarch

2 cloves garlic, minced

1 tsp freshly grated ginger

Cut the bok choy in half lengthwise, and rinse in cold running water.  Drain well and shake off excess water.

Put bok choy halves cut side up in a 9 X 13 pan, nesting them in an alternating manner (the stalk of one beside the greens of the next).

Sliver the garlic cloves and sprinkle evenly over all; preheat oven to 400^o.

Combine the water/chicken stock, oyster sauce, cornstarch and ginger in a small jar.  Shake well to blend.  Distribute evenly over the bok choy.

Cover the pan tightly with foil, and bake for half an hour.  Remove to plate, spooning the residual juices over all.

Serves 2 generously