3 tablespoons oyster sauce
1 teaspoon sesame oil
1 tablespoon soy sauce
1/4 cup chicken stock
1 teaspoon cornstarch
3 tablespoons vegetable oil
2 teaspoons garlic, minced
1 1/2 teaspoons ginger, minced like the garlic
1/2 pound chicken breast, thin sliced
3 cups fresh lo mein noodles
1/4 pound baby bok choy, cut like celery slices, use the green leaves as well
3 scallions, cut into 1/2-inch pieces
For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
Heat a pan to high and add the oil. Once you see wisps of white smoke (or the oil glistens) add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 2-3 minutes.
Add the noodles and bok choy to the pan and cook until tender, about 1 minute.
Stir in the sauce, allow the sauce to coat all the ingredients and start to simmer, about 1 minute.
Cook until the chicken is cooked through (1-2 minutes) and sauce starts to bubble into a glaze.