I made this for a potluck dinner the other day. I just want to show you a picture of how I plated the baby bok choy. In the middle, I stir-fried some minced chicken with chopped fresh shiitake mushrooms and garnished with chopped scallion and crispy fried shallots. You can also make it vegetarian by omitting the ground chicken and use an assortment of mushrooms.
You can serve this during a Chinese New Year dinner. I think it's beautiful!
* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover*
Par-boil the baby bok choy (wshed and cut in half) in boiling salted water with a little oil. Arrange it nicely on a round plate. Then, saute some ground chicken (or ground meat of your choice, or omit it for vegetarian version) in a little oil until no longer pink. Add mushrooms and saute until mushrooms are fragrant. Season with oyster sauce (vegetarian oyster sauce for vegetarian) and a little water for sauce. You can thicken it with cornstarch/potato starch mixture or by evaporation, it's up to you. Pour the sauce on top and in the middle of the plated baby bok choy. Garnish with chopped scallion and crispy fried shallots.