Bok Choy with Oyster Sauce is a classic Chinese-inspired dish that delivers simplicity and flavor. This stir-fry showcases the natural sweetness and crunch of bok choy, paired with a savory, rich oyster sauce. A quick, nutrient-packed side dish, it’s perfect for accompanying rice, noodles, or your favorite proteins. With just a few ingredients and minimal prep, this dish is a delicious way to incorporate more greens into your meals.
Ingredients:
- 2 lbs (900 g) bok choy, cleaned and halved
- 2 tbsp garlic, minced
- 8 tbsp oyster sauce
- 1 tbsp cornstarch (for thickening)
- ¾ tsp granulated sugar
- 2 tbsp oil (vegetable or sesame oil)
- ¾ cup water
Instructions:
- Prepare the Bok Choy: Clean the bok choy thoroughly and slice each stalk in half lengthwise. Drain and set aside.
- Heat the Oil: In a large pan or wok, heat the vegetable or sesame oil over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant but not browned.
- Cook the Bok Choy: Add the halved bok choy to the pan, stir-frying for 3-4 minutes until the leaves start to wilt and the stalks become tender but still crisp.
- Make the Sauce: In a small bowl, mix the oyster sauce, granulated sugar, and water. Stir well until the sugar dissolves.
- Thicken the Sauce: Dissolve 1 tablespoon of cornstarch in a little water, then slowly stir the cornstarch mixture into the sauce to thicken it.
- Combine and Simmer: Pour the sauce over the bok choy in the pan, stirring to coat the vegetables evenly. Let the mixture simmer for 2-3 minutes until the sauce thickens and the bok choy is fully cooked.
- Serve: Transfer the bok choy to a serving plate, ensuring it’s evenly coated with the savory oyster sauce. Serve hot, either as a side dish or a light main course.
Conclusion:
Bok Choy with Oyster Sauce is a perfect example of how simple ingredients can create a flavorful and healthy dish. The tender bok choy and savory oyster sauce blend beautifully, offering a quick side that’s both satisfying and nutritious. Whether paired with rice or enjoyed on its own, this dish is an excellent addition to your culinary repertoire.
Bok Choy with Oyster Sauce: A Quick and Savory Stir-Fry
Ingredients
- 2 lbs 900 g bok choy, cleaned and halved
- 2 tbsp garlic minced
- 8 tbsp oyster sauce
- 1 tbsp cornstarch for thickening
- ¾ tsp granulated sugar
- 2 tbsp oil vegetable or sesame oil
- ¾ cup water
Instructions
- Prepare the Bok Choy: Clean the bok choy thoroughly and slice each stalk in half lengthwise. Drain and set aside.
- Heat the Oil: In a large pan or wok, heat the vegetable or sesame oil over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant but not browned.
- Cook the Bok Choy: Add the halved bok choy to the pan, stir-frying for 3-4 minutes until the leaves start to wilt and the stalks become tender but still crisp.
- Make the Sauce: In a small bowl, mix the oyster sauce, granulated sugar, and water. Stir well until the sugar dissolves.
- Thicken the Sauce: Dissolve 1 tablespoon of cornstarch in a little water, then slowly stir the cornstarch mixture into the sauce to thicken it.
- Combine and Simmer: Pour the sauce over the bok choy in the pan, stirring to coat the vegetables evenly. Let the mixture simmer for 2-3 minutes until the sauce thickens and the bok choy is fully cooked.
- Serve: Transfer the bok choy to a serving plate, ensuring it’s evenly coated with the savory oyster sauce. Serve hot, either as a side dish or a light main course.