Bok Choy with Oyster Sauce – Quick Easy Recipe

Craving a quick, flavorful side dish that’s also incredibly healthy? Look no further! This Bok Choy with Oyster Sauce recipe transforms simple greens into a restaurant-quality delight in minutes, making it perfect for a busy weeknight or an elegant addition to any meal.

Ingredients

• 1 lb (about 2-3 heads) bok choy, baby or regular
• 2 cloves garlic, minced
• 1 tablespoon cooking oil (vegetable, canola, or peanut oil)
• For the Sauce:
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce (light or regular)
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 2 tablespoons water or chicken broth
• 1 teaspoon cornstarch (optional, for thicker sauce)
• Water for blanching
• Pinch of salt for blanching water

Instructions

1. Wash the bok choy thoroughly. If using regular bok choy, separate the stalks and leaves. If using baby bok choy, you can leave them whole or cut them in half lengthwise.
2. Bring a pot of water to a rolling boil. Add a pinch of salt. Carefully add the bok choy and blanch for 1-2 minutes until tender-crisp and bright green. Drain immediately and refresh under cold water or an ice bath to stop cooking and preserve color. Set aside.
3. In a small bowl, whisk together the oyster sauce, soy sauce, sugar, sesame oil, water (or broth), and cornstarch (if using) until well combined.
4. Heat the cooking oil in a wok or large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
5. Pour the prepared sauce into the skillet with the garlic. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly (about 1 minute).
6. Add the blanched bok choy to the skillet and toss gently to coat evenly with the sauce. Cook for another 30 seconds to heat through.
7. Serve immediately as a delicious side dish with rice or your favorite main course.