12 ounces baby bok choy, cut into 2-inch pieces and patted
very, very dry (any moisture will cause it to steam), stems and
leaves separated
¼ teaspoon sugar
A pinch of kosher salt
In a small bowl, mix together the soy sauce, sherry, and chicken
stock.
Heat the wok until a flick of water on the surface evaporates
right away. Swirl the oil in down the side and add the ginger. When
the ginger starts to crackle, add the bok choy stems. Stir with a
metal spatula for 10 seconds, then add the bok choy leaves.
Cook, stirring, for 45 seconds to 1 minute, just until the bok
choy starts to go limp. Add the sugar and salt and swirl the soy
sauce mixture down the side of the wok*.
Toss the bok choy in the sauce and taste for seasoning. Serve
immediately.
* If you poured the liquid directly onto the bottom, the
temperature would drop too quickly.