Stir-fried Bok Choy (Bok Choy with Garlic and Oyster Sauce Glaze)
Quick answer
- Total time
- 14 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
This goes to the table the moment it leaves the pan.
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Bok choy stalks keep releasing water even on the plate, and the sauce thins as they do. A splash of water in the oyster sauce and soy lets the seasoning run down between the stalks.
Ingredients
Instructions
- 1
Halve 280 g of bok choy lengthwise, rinse between the stems, and shake off excess water.
Check the base for grit, and keep the stems opened slightly so heat and sauce can reach the thick parts.
- 2
Slice 3 garlic cloves thinly, and set 1 tablespoon oyster sauce, 1 teaspoon soy sauce, and 40 ml water beside the stove.
The stir-fry moves quickly over high heat, so measuring first prevents overcooking.
- 3
Heat 1 tablespoon cooking oil in a wide pan over high heat until it moves easily.
Add the garlic and stir-fry for 20 to 30 seconds, stopping before it browns so the oil smells fragrant, not bitter.
- 4
Place the bok choy cut-side down so the thick stems touch the hot pan, and leave it for 30 seconds.
Toss for another 1 minute 30 seconds, just until the leaves wilt and the stems stay crisp.
- 5
Add the oyster sauce, soy sauce, and 40 ml water, keeping the heat high.
Reduce for about 1 minute, turning the bok choy so the sauce runs between the stems and coats the surface with a glossy glaze.
- 6
Turn off the heat, then add 1/4 teaspoon black pepper and 0.5 teaspoon sesame oil.
Toss for only 5 seconds, plate immediately, and serve before the stems release liquid that thins the glaze.
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