Baby Bok Choy Stir Fry with Oyster Sauce. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside. Heat oil in a skillet or wok set over high heat. Bok Choy with Garlic and Oyster Sauce is a quick and easy bok choy recipe that you can make for lunch or dinner.
Walk into any Chinese restaurant in the world and it is almost guaranteed the menu will include a simple vegetables stir fry dish with oyster sauce (and garlic oil). This iconic dish looks and sounds very simple, and should be very easy to recreate at home, but can be deceptively tricky to replicate. Stir in the reserved sauce and bring to a boil. You can make Baby Bok Choy Stir Fry with Oyster Sauce using 8 ingredients and 4 steps. Here you go how you achieve that.
Ingredients of Baby Bok Choy Stir Fry with Oyster Sauce
- It’s 300 grams of baby bok choy.
- It’s 1 tablespoon of vegetable oil/olive oil.
- Prepare 6 of garlic cloves, minced.
- It’s 1 teaspoon of ginger powder.
- It’s 1 tablespoon of sesame oil.
- You need 3 tablespoons of oyster sauce.
- It’s 2 tablespoons of Indonesian sweet soy sauce.
- It’s 1/4 teaspoon of ground black pepper.
Bok Choy and Mushroom Stir-Fry Ingredients Directions In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture. Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat. Stir in chicken broth; heat to boiling. Stir in beef and oyster sauce; heat to boiling.
Baby Bok Choy Stir Fry with Oyster Sauce Preparation
- Rinse the bok choy until clean, drain..
- Preheat oil in a skillet/wok over medium heat. Saute the garlic and ginger for a few second..
- Add sesame oil, oyster sauce, sweet soy sauce and black pepper. Stir them up..
- Add in the bok choy. Turn the heat up to high, stir fry and cover it for a minute or two. Uncover it. Stir it one more time, turn off the heat, plate and serve immediately..
This Baby Bok Choy recipe is made with a touch of soy sauce for a wonderful umami flavor,. And this bok choy stir fry is super easy, but still packed with flavor. Cooking the bok choy in a hot pan allows them to caramelize without becoming mushy. The soy sauce and oyster sauce add just the right amount of umami flavor….and of course garlic Return the chicken to the skillet, and add the bok choy and optional water chestnut. Stir-fry everything together, for one or two minutes, until the bok choy is wilted.