In a large pan or wok over medium heat, cook onion in oil until translucent. Add garlic and cook just until fragrant (about 1-2 minutes), do not overcook the garlic as burnt garlic tastes bitter.

Add quartered bok choy and a splash of the vegetable broth (just to start steaming the bok choy and keep the garlic from burning). Stir fry the bok choy until the tops are wilted. If you like your bok choy super tender, continue cooking until bulb-part is soft. I like them to still have a bit of crunch. Cook to your liking.

In a small bowl, whisk together the remaining vegetable broth and cornstarch to make a slurry. Once the bok choy has cooked to your liking, add the slurry to the pan and stir immediately to coat the greens in sauce. Once thickened, remove from heat and season with salt and pepper to taste. Since I used mushroom broth powder, I didn't need any salt, but if you're using unsalted vegetable broth, you may need to add some salt.

Enjoy!