Chinese bok choy in kimchi dressing

Ingredients:

• 6 bunches of bok choy
• 4 cloves of garlic
• 1 Fresno chili
• 1/4 cup oyster sauce
• 2 teaspoons fish sauce
• 2 tsp balsamic vinegar

Preparation:

1. Trim 6 bunches of small bok choy and separate the leaves. Blanch in salted boiling water until tender, about 1 minute, then drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced ​​Fresno chili; cook for 30 seconds.
2. Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar, and bok choy. Mix well with the cabbage leaves and let marinate in the refrigerator for a few minutes.