Baby bok choy in oyster sauce

A quick and healthy side dish.

Baby bok choy in oyster sauce

Recipe type:
Cuisine: ,
Preparation time: 10 mins
Cooking time: 2 mins
Total time: 12 mins
Serves: 4

Cheating a bit with this one:  I adapted it from Rasa Malaysia. The original recipe had a bit more water in the sauce and required draining the vegetables thoroughly; I’m afraid I could never quite manage that (unless maybe popping them in a salad spinner…), so I skip the water part and rely on a bit of the water from the blanched vegetables to dilute the sauce.

Served here with chả lụa and rice (a bit of a fusion dish since I don’t really think bok choy is much of an item in South Vietnam; but it’s way easier to find here than some of the more typical stuff).

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.