Description
A simple and flavorful stir-fried baby bok choy recipe with garlic and savory oyster sauce, perfect as a quick and healthy side dish to complement any meal.
Ingredients
Scale
Vegetables
- 3 bunches baby bok choy (bottom end removed)
Sauce
- 3 tablespoons oyster sauce
- 1 teaspoon granulated white sugar
- 1/4 teaspoon sesame oil
- 10 teaspoons water
Aromatics and Seasoning
- 2 teaspoons minced garlic
- 1/8 teaspoon ground black pepper
- 3 tablespoons cooking oil
- Salt to taste (optional)
Instructions
- Prepare the sauce mixture: In a bowl, combine the oyster sauce, granulated sugar, sesame oil, and water. Stir well until the sugar dissolves and the mixture is evenly mixed. Set this aside for later use.
- Cook the garlic: Heat the cooking oil in a pan over medium heat. Add the minced garlic to the hot oil and sauté until it starts to turn light brown and becomes fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Add the oyster sauce mixture: Pour the prepared oyster sauce mixture into the pan with the garlic. Sprinkle in the ground black pepper and stir. Bring the sauce to a gentle boil to blend the flavors.
- Cook the bok choy: Add the baby bok choy to the pan and stir to coat with the sauce. Cover the pan and cook until the sauce reduces to about half its original volume and the bok choy is tender but still crisp, approximately 5-7 minutes. Adjust seasoning with salt if desired.
- Serve: Transfer the cooked bok choy with garlic and oyster sauce to a serving plate. This dish pairs wonderfully with steamed rice.
- Enjoy: Share with family or friends and enjoy this delicious, healthy vegetable side dish!
Notes
- You can adjust the sugar and oyster sauce quantities based on your preferred sweetness and saltiness.
- Use fresh baby bok choy for the best texture and flavor.
- If you prefer a stronger garlic flavor, you can add an extra teaspoon of minced garlic.
- For a vegetarian version, substitute oyster sauce with mushroom sauce or a vegetarian stir-fry sauce.
- Serve immediately for the best taste and to maintain bok choy’s crispness.
