I think I’ve shared it in this thread or this thread before 
It’s really quite easy, and my PIC always does such a great job with it. We usually add some heat element to it (i.e. bird peppers or spicy Sichuan sauce), but it’s certainly not needed.
ETA, apparently in neither! WUT. It’s this one: https://cooking.nytimes.com/recipes/1017698-baby-bok-choy-with-oyster-sauce?unlocked_article_code=1.EE4.zaWg.vWvkUZa2yf3N&smid=share-url
