A simple yet sophisticated stir-fry with tender Baby Shanghai Bok Choy
In a sauté pan over medium heat, add butter and garlic cloves. Sauté until cloves turn brown.
Add Shanghai Bok Choy and sauté until soften, about 3 minutes. Add vegetable stock, oyster sauce and soy sauce and mix well in pan. Add ground black peppercorns.
Sauté all together until well incorporated. Let reduce to slightly thicken. Garnish with black sesame seeds.