The first time I ate greens cooked this way was in a restaurant in Chinatown in New York City where the menus were printed only in Chinese. It is one of those side dishes that you finish before anything else on your plate. Vegetarian “oyster sauce” is made with mushrooms.
Trim 1 lb. of bok choy, separating the stalks and cleaning them carefully. Cut the leaves off the stems. Chop the leaves roughly and slice the stems into bite-sized pieces.
Soak 1/2 lb. spinach in a basin of water and drain. Repeat.
Finely mince 2 large cloves of garlic. Mince fresh ginger to make 1 T.
In a small bowl, combine 1 T. soy sauce, 1 T. vegetarian oyster sauce, and 1 T. sesame oil.
Heat 1 T. canola oil and 1 T. sesame oil in a wok and add the ginger, garlic, and a dash of hot pepper flakes. Stir fry on low heat until the garlic tender. Add the bok choy stems and raise heat.
After three minutes of cooking, add the greens and spinach. Stir fry briefly and transfer to a bowl.
Add the sauce to the wok and cook on low heat for 3-5 minutes, then return the vegetables to the pan and toss to coat.