In a large pan or wok over medium heat, cook onion in oil unitl translucent.
Add garlic and cook just until fragrant (1-2 minutes).
Add bok choy and a splash of vegetable broth. Stir fry the bok choy until tops are wilted.
In a small bowl, whisk together the remaining vegetable broth and cornstarch to make a slurry. Once the bok choy has cooked to your liking, add the slurry to the pan and stir immediately to coat the greens in sauce.
Once thickened, remove from heat and season with salt and pepper to taste.
Serve and enjoy!
1 tbsp vegetable oil
1 small onion or shallot, sliced
3 cloves garlic, minced
4 bulbs of bok choy, quartered and washed carefully
1/3 cup vegetable broth
1 tsp cornstarch
Salt and pepper to taste