Baby bok choy in oyster sauce
Recipe type: Side
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
A quick and healthy side dish
  • 6 baby bok choy
  • 2 cloves garlic, chopped
  • 1 tablespoon oyster sauce
  • ¼ teaspoon oil
  • ½ teaspoon sugar
  • Dash of pepper
  1. In a wok over moderate temperature, fry the garlic until it turns light golden brown. Tip in a bowl and set aside. (the garlic will continue cooking in the bowl for a bit, so it's essential to get it from the wok before it looks cooked).
  2. Wash the bok choy, and separate the leaves. Cut in half lengthwise the leaves which look a bit thick (usually the first 2-3 outer layers). Blanch the bok choy in boiling water for 30-40s, until the leaves look slightly wilted (veggies should still be a bit crunchy at that point). Drain and reserve.
  3. During blanching time, quickly mix the ingredients for the sauce in the wok. Tip the vegetables into the wok and drench them in sauce, then top with the garlic.
Recipe by Aliette de Bodard at