In a wok, heat oil over medium-high heat.

Add garlic and onions. Saute until onions are translucent or cooked through.

Add bok choy and cook for another 2 minutes.

In a small bowl, add cornstarch, chicken stock and shrimp paste. Mix well.

Add the mixture to the wok and combine with rest of ingredients. Bring to a boil.

Lower heat to a simmer and simmer for 2 minutes.

Season with black pepper. Serve and enjoy!