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Bok Choy Stir Fry with Oyster Sauce and Garlic Oil
Serves 4
25 min
Blanched baby bok choy dressed with a warm oyster sauce and finished with fragrant garlic oil—a Chinese restaurant classic.
| prepWash and drain bok choy to remove grit and dirt | ||
| 300 g / 300 g baby bok choy (or any Chinese greens) | Blanch bok choy until crisp-tender, 2–3 min | Plate bok choy, pour oyster sauce & garlic oil |
| salt (for blanching) | ||
| 1/2 teaspoon / 2.5 ml oil (for oyster sauce) | Heat oil, stir oyster sauce mixture until bubbling | |
| 2 tablespoons / 30 ml oyster sauce (or mushroom sauce for vegetarian) | ||
| 2 tablespoons / 30 ml water | ||
| 1 teaspoon / 5 g sugar | ||
| 3 dashes ground white pepper | ||
| 2 tablespoons / 30 ml oil (for garlic oil) | Heat oil, stir-fry garlic until golden & fragrant | |
| 4 cloves garlic, minced | ||
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