Korean Stir-Fried Bok Choy with Oyster Sauce
A Chinese-Korean crossover banchan that became a weeknight staple in the 1990s. The technique demands a scorching-hot pan: oil and garlic sizzle first, then halved bok choy hits the wok for barely a minute. Oyster sauce and a splash of water create a quick glaze clinging to the stems. Leaf edges char slightly while white stalks stay juicy and snapping-crisp. A finishing drizzle of sesame oil adds a toasted note. The entire cook takes under five minutes.
Adjust Servings
Instructions
- 1
Trim bok choy and slice lengthwise in half.
- 2
Heat pan on high; add oil and garlic briefly.
- 3
Add bok choy and stir-fry quickly for 1 minute.
- 4
Add oyster sauce, soy sauce, and water; cook 1-2 more minutes.
- 5
Turn off heat and finish with a touch of sesame oil.
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