Bok choy, stir fried with squid in seasoning sauce and oyster sauce.

Ingredients:

8 oz. squid (scored and cut into bite size pieces)
2 each medium size bok choy (sliced)
1 each onion (sliced)
¼ cup chicken stock
3 tbsp. olive oil
2 tbsp. garlic cloves (chopped)
½ tbsp. tapioca (mixed with a small amount of water)
1 tbsp. light soy sauce
2 tbsp. oyster sauce
2 tsp. seasoning sauce
1 tsp. sesame oil
½ tsp. light brown sugar
¼ tsp. black pepper powder

Preparation:

1. Rinse the bok choy and drain, then cut in half lengthwise, on an angle.
2. Add water to a pot and bring it to a boil, then reduce to a medium high heat setting, add the bok choy and cook for about 5 minutes. Remove the bok choy from the pot, rinse in cold water and set aside.
3. Heat the olive oil in a wok using a medium high heat setting, then add the garlic cloves and stir until golden brown.
4. Put the squid in the wok and stir until cooked. Then, add the bok choy (previously set aside), onions and chicken stock and stir thoroughly.
5. Pour the light soy sauce, oyster sauce, seasoning sauce, sesame oil in the wok with the light brown sugar and then continue to stir until thoroughly mixed.
6. Place the tapioca in the wok and stir for a few seconds, then turn off the heat.
7. Remove the contents from the wok and place on a serving plate.
8. Garnish with black pepper powder on the top.

Makes 2 servings