This Chinese white cabbage has a mild taste that is not only easy to prepare but flavorful on its own with rice or with any main Asian dish. It’s simply light and delicious!
BABY BOK CHOY WITH OYSTER SAUCE AND GARLIC
Course: SidesCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesThis Chinese white cabbage has a mild taste that is not only easy to prepare but flavorful on its own with rice or with any main Asian dish. It’s simply light and delicious!
Ingredients
1 ½ pounds of baby bok choy, ends trimmed, washed
1 tablespoon soy sauce
3 tablespoons oyster sauce
2 tablespoons natural rice vinegar
1 tablespoon vegetable or canola oil
4 medium cloves garlic, finely minced
1/4 cup chicken broth
Directions
- Trim ends, rinse and dry baby bok choy and set aside.
- Combine soy sauce, oyster sauce and rice vinegar in a bowl and set aside.
- Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add broth to the skillet or wok, then cover it and allow to cook for 2 – 4 minutes more, until the white part of the bok choy has softened. It should be tender-crisp.
- Remove bok choy from the skillet or wok and place it on a platter. Drizzle the remaining sauce from skillet or wok over the greens and serve.
