First, prepare bok choy.
If there were dry leaves around the surface, I took them off and I took them off one by one. (You can use the whole thing.) After that, I washed it clean under running water.
Then, put enough water to fill the pot with bok choy and add 0.5 spoonful of thick salt. When the water boils, add bok choy.
I blanched it in 30 seconds.
Blanch it as if you're blanching it slightly so that it doesn't get mushy.
Then, take it out for a while and drain it from the tray.

I will make starch water in advance to adjust the concentration.
I used potato starch powder. Add 1 tbsp starch and 3 tbsp water and mix. Let the starch water wait for a while.
(When you make the seasoning later, we will adjust the concentration with starch water, so don't put it all at once, but add it little by little to match the concentration you want.)

I'm going to make the sauce for the Jongwon Baek bok choy on the pan.
I added 1 spoon of oyster sauce, 1 spoon of soy sauce, 1 spoon of sugar and 5 spoons of water. And stir well until it boils.
Lastly, I cut the green onions and put them in.

Stir-fried bok choy with Jongwon Baek is done.
I put bok choy on a plate and put the sauce on it. And I'm going to dab on the sesame.
Then it's more savory.

I put a cucumber next to me.
(I like oido.).. There's no food I don't like..)
It's delicious if you just put oyster sauce in the crunchy and delicious bok choy,
It's not salty and nice to eat like this.
It is also good as a side dish for drinking because you dip bok choy in sauce.
If you have bok choy left and it's hard to handle. That was the recipe for stir-fried bok choy with Jongwon Baek.