bok choy wat needs to be in the wok to sautee this veg besides garlic for flavor at restaraunts its saucey?

Angela,

You are funny. Ok. Garlic is actually a very good favor to combine with Bok Choy. Before I go on, you must understand that there are big Bok Choy and small Bok Choy (aka baby Bok Choy). Big Bok Choy is about arm-length long, and small Bok Choy is about hand-length long. You will usually find big Bok Choy in western supermarket, although Chinese actually use the small Bok Choy much more often, so make sure you are using the small ones. There are also Bok Choy vs Shanghai Bok Choy. They look very similar, but not exactly the same. Shanghai Bok Choy has a lighter green and has a uniform color. It has a sweeter taste and softer texture. Bok Choy has much darker green leaves but with white stem. It is more crispy.

Here is the normal baby Bok Choy (notice the dark leaves and white stem):
http://winewriter.files.wordpress.com/2008/07/bok-choy.jpg

Here is the Shanghai Bok Choy (notice the uniform light green color):
http://www.producepedia.com/images/commodity/bok_choy.jpg

Ginger and soy sauce are two other popular ingredients with Bok Choy. Remember, Chinese cooking focus on knife work more so than western cooking. This means how you cut your food affect your cooking results. Depending how you want to cook your vegetables, you apply different cutting methods. The simplest cutting method for Bok Choy is halving it. With this cut, Bok Choy is usually steamed, braised or simmered. It is too large for proper stir fry. Here is the photo of the cut:

http://www.oswegotea.com/images/braisedbokchoy.jpg

If you want to stir fry Bok Choy, and only use it as a supporting ingredient (like in stir fry), then you dice it as shows in this video:

http://www.youtube.com/watch?v=JpFHsHpCUPw

Now, I like Bok Choy quiet a bit and often make it as the focus of the dish (not a supporting ingredient). In this case, Bok Choy should be cut into leaf-size.

http://www.betterhealth.vic.gov.au/bhcv2/bhcattach.nsf/images/Baby_bok_choy_lge.jpg/$File/Baby_bok_choy_lge.jpg

Oh yes, many people put a small amount of chicken/beef broth at the end of the stir fry to give it some "meat" favor.

Let me know if you have additional questions.

crushed, chopped ginger
scallion
sesame oil
a very little fish oil maybe
a little black pepper

wash it in salt water

just add a splash of sesame oil and salt.

hoisen or soy sauce

500 g (4-5) Pak choi
2 tbsp Oyster sauce (or vegetarian stir-fry sauce)
1 Clove of garlic
1 tsp Corn flour
100 ml Water
2 tbsp Oil

What??? This question makes absolutely no sense whatsoever - and I have no idea what you're asking. I like to steam bok choy and just serve it with butter