Bok Choy with Oyster Sauce. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside. Heat oil in a skillet or wok set over high heat. Combine Soy Sauce, Oyster Sauce, Rice Vinegar, and the Sugar in a bowl and then set aside.

This involves minimal ingredients and the result is tasty bok choy dish that is perfect with warm white or brown rice. Bok choy is super delicious in most Chinese preparations. The wilted leaves keep their crunch near the stalk, and are a wonderful vehicle for this simple sauce made primarily from garlic and oyster sauce. You can have Bok Choy with Oyster Sauce using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Bok Choy with Oyster Sauce

It's 3 bunches of baby bok choy bottom end removed.
It's 3 tbsp of oyster sauce.
Prepare 1 tsp of sugar.
You need 2 tsp of garlic, minced.
Prepare 10 tsp of water.
It's 1/4 tsp of sesame oil.
Prepare 3 tbsp of cooking oil.
You need Pinch of Salt and Pepper.

In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture. Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat. Chinese Food Recipe - Bok Choy Oyster Sauce Let's see how its done step by step. Prepare the ingredients according to the recipe!

Bok Choy with Oyster Sauce step by step

Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside..
Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown..
Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil..
Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed..
Transfer to a serving plate. Serve with rice. Enjoy!.

Check out the Complete recipe in: Baby bok choy, lightly cooked just until bright green, is the star of this Chinese side dish, which gets earthy sweetness from oyster sauce and portobello mushrooms. Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.