Chinese•quick
Easy 10-min. Chinese Garlic Bok Choy
Chinese Garlic Bok Choy. Tender bok choy blanched and coated in a savoury garlicky oyster soy sauce with a hint of sesame. Ready in 10 minutes with simple ingredients!
- Prep time
- 8 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.50 lb Bok Choy (or baby bok choy)
- 6 cloves garlic (minced)
- 2 tbsp oyster sauce (or vegetarian stir fry sauce)
- 2 tbsp regular soy sauce (or light soy sauce)
- 1 tbsp shaoxing wine (or Dry Sherry Wine / sake / dry white wine)
- 1 tbsp sesame oil
- 1 tsp cornstarch (or potato starch / tapioca starch)
- 1/2 tsp white granulated sugar (or cane sugar)
- 1/2 cup water (cold)
Instructions
- 1
Slice bok choy into halves. Wash in-between the leaves of your bok choy to remove hidden dirt, until water runs clear.
- 2
In a small bowl, combine sauce ingredients as listed above and set aside.
- 3
Fill a large pan or wok with enough water and bring to boil on high heat. Then blanch the bok choy until the leaves turn vibrant green, about 30-45 seconds. Strain immediately.
- 4
Transfer the bok choy to a large serving plate.
- 5
In a dry pan on medium heat, pour in the sauce and simmer to thicken.
- 6
Pour the thickened sauce over the greens and enjoy!