Stir-fried Bok Choy (Bok Choy with Garlic and Oyster Sauce Glaze)
Halved bok choy is stir-fried with sliced garlic over high heat for two minutes, then finished with oyster sauce and soy sauce in a one-minute reduction that glazes every leaf and stem. The thick white stalks need more heat than the tender green leaves, so placing them cut-side down first or adding the leaves halfway through prevents the greens from turning to mush while the stems stay undercooked. Oyster sauce lends a concentrated umami depth to the otherwise mild vegetable, and a splash of 40 milliliters of water helps the sauce flow between the tightly packed stems so seasoning reaches every layer. Black pepper and sesame oil are added only after the pan leaves the flame so their volatile aromas stay intact on the plate. Bok choy continues to release moisture after plating, so serving immediately is critical to preserving the contrast between crisp stalks and just-wilted leaves. At 105 calories per serving, this is a light side dish that still delivers meaningful amounts of vitamin A and calcium.
Adjust Servings
Instructions
- 1
Halve bok choy and slice garlic thinly.
- 2
Heat oil and stir-fry garlic for 30 seconds.
- 3
Add bok choy and stir-fry over high heat for 2 minutes.
- 4
Add oyster sauce, soy sauce, and water; reduce quickly for 1 minute.
- 5
Finish with pepper and sesame oil, then plate immediately.
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