Steps

1. Roughly separate the leaves and stems of 1 bunch of Bok Choy. Cut the stems in half.
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2. Wash the bok choy stems thoroughly and soak the leaves in water. [Pro Tip!] Soaking the leaves in water allows them to absorb moisture, ensuring a crispy texture.
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3. In a bowl, combine 1 clove of shredded ginger, 1 clove of minced garlic, 2 tsp of oyster sauce, 2 tsp of soy sauce, 3 tbsp of cooking sake, and 1-2 pinches of potato starch. Mix with the washed bok choy stems. [Pro Tip!] Instead of rinsing, marinating the stems in the seasoning allows them to absorb flavor deeply. The potato starch helps the seasonings adhere well.
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4. Roughly chop 2 slices of bacon.
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5. Heat 2 tbsp of sesame oil in a frying pan and cook the bacon until crispy, drawing out its flavor.
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6. While coating the bacon with its rendered fat, add the bok choy stems marinated in seasoning (along with the seasoning) to the pan. Stir-fry over high heat. [Pro Tip!] Because the stems contain potato starch, they will thicken and coat well with the sauce.
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7. Add the bok choy leaves to the pan without draining most of the water. Stir-fry to coat everything. [Pro Tip!] Stir-frying the leaves while they are still wet helps them retain their crispness without wilting.
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8. Once the leaves have slightly wilted, turn off the heat and drain thoroughly in a colander.
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9. Reduce the remaining sauce in the frying pan slightly.
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10. Pour the reduced sauce onto the bottom of the stir-fried greens on a plate. [Pro Tip!] Pouring the sauce directly onto the greens can make them watery. Instead, pour it at the bottom of the plate and dip the greens as you eat.
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