Wash and cut the bottoms off the baby bok choy. Although these are supposed to be BABY bok choy, some of the leaves are quite large. I like to cut these in half, lengthwise down the center so they're easier to eat and don't have to wrestle with them at the dinner table. I cut the smaller center bunches in half, down the center too.
Heat canola oil in a large pan on medium - high heat. When the oil is smokin' hot, add sesame oil and quickly add baby bok choy. Toss gently with tongs to coat them with sesame oil and sautee for 2 - 3 minutes. The baby bok choy should be firm and slightly cooked.
Next, drizzle oyster sauce all over the baby bok choy. I use 2 tablespoons of the sauce and it's flavorful enough for our palette, but if you like STRONG flavor, by all means add another tablespoon.
Pour ¼ cup of water down the side of the pan and QUICKLY cover with a lid. Because the oil and water are mixing there will be lots of sizzlin', poppin', and crackin'.
Let the baby bok choy steam for 3 -4 minutes until tender.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/04/27/chinese-baby-bok-choy/