Cut the squid into bite-sized pieces. Cut off the hard bottom of the bok choy and cut in half.
If using leek, julienne it thinly and soak in water.
Heat the oil in the frying pan and stir-fry the stalk of the bok choy over medium heat.
Add the squid and sprinkle in the sake. When the squid curls or when they have been cooked halfway through, add the bok choy leaves.
If using weipa (Chinese seasoning) or chicken stock granules, add about 1/2 teaspoon (adjust according to taste).
Once the bok choy has become tender and the squid has been cooked through, add the oyster sauce and cook briefly. Mix in some soy sauce and sesame oil to finish.
If available, garnish with the julienned leek.
Story Behind this Recipe
I really wanted to get the bok choy to soak up some flavor. I made this and it turned out really simple and delicious, so I uploaded it so you all could enjoy it too.
If you have the Chinese seasonings, adding a little bit will strengthen the flavor and give it a Chinese feel (if you add too much it will become too salty), but just using oyster sauce is still delicious. If you cook the squid too much they will become tough. From the time you start cooking until it's finished, it will only take about 5 minutes.