Braised bok choy

Ingredients: 
8-10 small bok choy  

Vegetable or chicken stock (from cubes or powder is fine)  

Vegetable oil  

Small dried shrimp (optional)  

1 teaspoon cornstarch  

Salt and pepper  

Splash of soy sauce 

Method:  

If the bok choi is large, cut it into quarters. 

Heat up a large frying pan or a wok. Add the oil, and briefly sauté the bok choy until just coated. Add about a cupful of stock and the dried shrimp, lower the heat and put the lid on. Cook slowly over low heat, turning occasionally, for about 15-20 minutes, until the bok choy is limp but still green. 

Dissolve the cornstarch in a little water, and add to the vegetables. Turn until the cornstarch mixture coats the vegetables. Season with salt and pepper, and a bit of soy sauce.