Prepare the Bok Choy: Slice the bok choy in half lengthwise, then rinse thoroughly between the leaves under cold running water until the water runs clear and all dirt is removed.
Mix the Garlic Sauce: Add the minced garlic, oyster sauce, soy sauce, Shaoxing wine or dry sherry, toasted sesame oil, cornstarch, sugar, and cold water to a small bowl, then whisk until the mixture is well combined.
Boil the Water: Fill a large pan or wok with enough water to completely submerge the bok choy, then bring it to a boil over high heat.
Blanch the Bok Choy: Add 1 teaspoon neutral oil to the boiling water, then place in the bok choy and blanch for 30–45 seconds, until the leaves are vibrant green and the stalks are tender-crisp.
Drain Thoroughly: Immediately strain the bok choy and allow it to drain very well before transferring the pieces to a large serving plate.
Heat the Sauce: Place a dry pan over medium heat, whisk the garlic sauce once more to redistribute the cornstarch, then pour it into the pan.
Thicken the Sauce: Simmer the sauce while stirring for about 30–45 seconds, until it becomes glossy and thick enough to coat the back of a spoon.
Finish the Dish: Pour the hot, thickened garlic sauce evenly over the blanched bok choy and serve.
