Baby Bok Choy in Vinegar Oyster Sauce

Halve bok choy vertically. Rinse and dry well.

Combine oyster sauce, vinegar and soy sauce in a small saucepan; heat over low heat, stirring, until heated through. Cover and set aside.

Heat oil in a large flat-bottom wok or cast-iron skillet over high heat. When the oil shimmers, reduce heat to low and add garlic. Cook until softened, but not browned, about 15 seconds. Add the bok choy and increase heat to medium-high. Cook, stirring, until the leaves are bright green and softened, about 2 minutes. Add broth and cover the pan. Cook until the bok choy is tender-crisp, about 1 minute. Drizzle the sauce over the bok choy.