Heat 1/4 cup of the canola oil over high heat in a large skillet. Add the ginger and cook, stirring constantly for 1 minute. Add the bok choy and cook, stirring constantly, for 2 minutes. Add the remaining 2 tablespoons canola oil, the sugar, chicken powder and salt. Pour in 1 cup water, then cover and steam for 4 minutes. Remove from the heat and transfer to a warmed platter to serve.