Baby Bok Choy with Oyster Sauce

By April 21, 2010Uncategorized

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1 lb baby bok choy, halved lengthwise

3 tbsp oyster sauce

1 tbsp rice wine or dry sherry

2 tsp cornstarch

1-in piece of fresh ginger, peeled, grated

1/2 cup chicken stock

1 tbsp soy sauce

pinch of sugar

1 tbsp vegetable oil

2 garlic cloves, chopped

Bring a large pot of water to a boil. Add  bok choy and blanch for 1 minute. Drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.  Mix together the stock, oyster sauce, soy sauce, rice wine, and sugar in a small bowl. Sprinkle in the cornstarch and stir until dissolved. Set aside.  Heat the oil in a wok or large frying pan over medium-high heat. Add the ginger and garlic and stir-fry for 15 seconds. Add the bok choy and stir-fry for 1 minute.   Add the stock mixture and stir until the sauce has thickened and coats the bok choy. Transfer to a serving bowl and serve hot.  From “The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World” by Victoria Blashford-Snell.


Author Terra

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