Bok Choy Stir-fry
A simple side dish of lightly blanched bok choy layered with a thick, all-purpose Chinese oyster sauce. The crisp texture pairs beautifully with the savory sauce, and even a beginner can put it together in about 10 minutes.
Ingredients
Ingredients
- Bok choy10
- Wateras needed
- Cooking oil2–3 tbsp
- Salt1 pinch
- Chopped green onion1 handful
- Sesame oila little
All-purpose sauce
- Soy sauce1/2 cup
- Oyster sauce1/2 cup
- Sugar1/5 cup
- Water2 cups
- Starch1/4 cup
Directions
- 1
Wash the bok choy well and halve it lengthwise, then finely chop the green onion. If whole leaves feel too much, cut the bok choy into bite-sized pieces.
- 2
Bring water to a boil with 2 tablespoons of oil and a pinch of salt, add the bok choy, and blanch just until slightly wilted (under 1 minute). The vegetable takes on a glossy sheen.
- 3
Transfer the blanched bok choy to a bowl and set aside.
- 4
Mix all the all-purpose sauce ingredients, pour into a pan, and simmer until it thickens.
- 5
Stir in the chopped green onion, then finish with a light drizzle of sesame oil.
- 6
Plate by layering the blanched bok choy and sauce alternately.