I like to serve this garlic bok choy with grilled shrimp and steamed rice. For variety, I sometimes add a little lemon zest just before serving. Bok choy is one of my favorite vegetables. Its slightly bitter taste is complemented by the sweetness of the sauce in this recipe.
Ingredients
- 1 pound bok choy
- 0.25 cups water
- 2 cloves garlic , minced
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger root
- 0.13 teaspoons crushed red pepper flakes , Optional
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
Instructions
-
1
Trim ends from bok choy and discard. Chop bok choy, keeping white stems and green leaves separate. Rinse, then spin or pat dry.
-
2
Stir water, garlic, oyster sauce, soy sauce, brown sugar, ginger, and pepper flakes together in a bowl.
-
3
Heat both oils together in a wok over medium-high heat. Add bok choy stems and stir-fry until they start to turn pale green, 2 to 3 minutes. Add bok choy leaves and stir-fry until wilted, 1 to 2 minutes. Remove from the heat and transfer to a serving dish.
-
4
Pour sauce into the wok and return to the stovetop over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes.
-
5
Pour sauce over bok choy and toss lightly to coat.
Nutrition Facts
Per serving
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