Bok Choy in Garlic Oyster Sauce (Print Version)
Crisp-tender baby bok choy dressed in a glossy garlic oyster sauce, ready in about 18 minutes.
# Ingredients:
For the bok choy
01 -
1 lb (450 g) baby bok choy, halved lengthwise or quartered if large
02 -
1 teaspoon kosher salt, for blanching water
03 -
1 1/2 tablespoons neutral oil, such as avocado or vegetable oil
04 -
5 garlic cloves, finely minced
05 -
1 teaspoon finely grated fresh ginger
For the garlic oyster sauce
06 -
2 tablespoons oyster sauce
07 -
1 tablespoon low-sodium soy sauce
08 -
1/4 cup (60 ml) water or low-sodium chicken broth
09 -
1 teaspoon rice vinegar
10 -
1 teaspoon sugar
11 -
1 teaspoon cornstarch
12 -
1/2 teaspoon toasted sesame oil
13 -
Pinch of red pepper flakes, optional
14 -
Toasted sesame seeds, for serving, optional
# Instructions:
01 -
Trim only the dry ends from the bok choy so the halves stay mostly intact. Rinse well between the stems and drain.
02 -
In a small bowl, whisk oyster sauce, soy sauce, water or broth, rice vinegar, sugar, cornstarch, sesame oil, and red pepper flakes until smooth.
03 -
Bring a large pot of water to a boil and add the salt. Add bok choy and cook for 45-60 seconds, until bright green and slightly tender at the stems.
04 -
Transfer the bok choy to a colander. Let it drain for 1 minute, then arrange it cut-side up on a serving platter.
05 -
Heat oil in a skillet or wok over medium heat. Add garlic and ginger and stir for 20-30 seconds, just until fragrant and pale gold.
06 -
Whisk the sauce once more, then pour it into the skillet. Simmer, stirring, for about 1 minute until glossy and lightly thickened.
07 -
Spoon the hot garlic oyster sauce over the bok choy, especially over the stems. Finish with sesame seeds if using and serve right away.
# Notes:
01 -
Best served immediately while the bok choy is crisp-tender.
02 -
Use mushroom oyster sauce for a vegetarian version.
03 -
Drain the blanched bok choy well so the sauce does not turn watery.