Heat the oil in a wok, add the bok choi and stir well over the heat for 4 mins until it wilts.
Pour in the garlic oil, ster sauce, soy and 50ml water.
Simmer for a further 3 mins, then scatter over the chilli to serve.
Recipe from Good Food magazine
2 tbsp vegetable oil
1 tbsp garlic infused oil
6 heads bok choi, split in half lengthways, or 16 baby bok choi
3 tbsp oyster sauce
1 tbsp gluten free light soy sauce
1 long red chilli, deseeded and finely sliced