Korean Stir-Fried Bok Choy with Oyster Sauce

Name: Korean Stir-Fried Bok Choy with Oyster Sauce
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 2 servings
Cuisine: Korean
Ingredients: bok choy 250 g; cooking oil 1 tbsp; minced garlic 1 tsp; oyster sauce 1 tbsp; soy sauce 1 tsp; water 2 tbsp; sesame oil 0.5 tsp

Quick answer

Total time: 13 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Halved lengthwise and laid cut side down in a very hot pan, the bok choy cooks stalk first and only then gets flipped so the leaf edges char a little.

The oyster sauce, loosened with soy sauce and a splash of water, is just enough for a thin, glossy coat on the stalks. Properly cooked, the leaves have wilted but a stalk still pushes back with some crunch when bent.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Trim only the tough base from 250 g bok choy, then halve each head lengthwise and rinse well.

Shake off excess water in a colander, because too much moisture will steam the greens instead of giving them a quick stir-fry texture.
2

Mix 1 tbsp oyster sauce, 1 tsp soy sauce, and 2 tbsp water in a small bowl before heating the pan.

This stir-fry moves fast over high heat, and searching for seasonings later can leave the garlic scorched.
3

Heat a wide pan over high heat for about 1 minute, just until it is nearly smoking.

Add 1 tbsp cooking oil and 1 tsp minced garlic, then stir for 20 to 30 seconds until fragrant but still pale.
4

Place the bok choy cut-side down in a single layer and keep the heat high.

Let the stems touch the pan for about 40 seconds, then turn them so the leaf edges pick up a light char without wilting completely.
5

Pour the mixed sauce around the edge of the pan so it boils immediately.

Toss for about 1 minute, keeping the heat high, until the stems look glossy and the sauce clings in a thin glaze.
6

Turn off the heat as soon as the stems bend slightly but still feel crisp and the leaves have softened.

Drizzle 1/2 tsp sesame oil, shake the pan once to coat everything, and serve while warm.