Sautéed Bok Choy with Oyster Sauce

Among other green leafy vegetables I like, Bok Choy is one of the tastiest vegetables I buy in the Asian food mart. Although this vegetable is not easy to find in the grocery store near me, I have to make a plan to go on a trip for a long drive to get it. I enjoy having the Bok Choy on the meal for the weekend or an easy healthy dinner Monday night. The ingredients are quite simple and you might have the spices readily available in your kitchen right now.

Prep Time: 10 minutes

Cooking Time: 7 minutes

Total Time: 17 minutes

Serves: 4

Ingredients:

• 1 lbs. Bok choy (Bok choy, pak choi, pichay/petsay, or pok choi is a type of Chinese cabbage)
• 1 tbsp. cooking oil
• 6 cloves garlic – sliced
• 1 inch ginger – minced
• 4 whole dried chili (optional)

Sauce mixture

• 1/3 cup water
• 1 tsp. corn starch
• 1 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1 tsp. Chinese rice wine

Instructions:

1. Wash and drain the vegetables. Shake off excess water.
2. Cut the vegetables in half length wise (in this recipe, I used medium sized bok choy). Set aside.
3. In a small bowl of water, add soy sauce, oyster sauce, Chinese rice wine and corn starch. Mix well.
4. Heat oil in medium high heat in a pan. Turn the heat to medium and add minced garlic to the hot oil. Stir until the garlic turns golden brown then add minced ginger and whole dried chilies. These spices will give that pleasant smell and flavor to the oil.
5. Add the Bok Choy and stir until each vegetable is covered with flavored oil. Add the sauce mixture and immediately cover it with the lid. Let the vegetable steam for about 3 to 4 minutes until tender. Stir the vegetables again to fully coat with sauce. The steaming time also depends on how thick the vegetables are. The vegetable should be soft and have a bit of a crunch to it.
6. Serve hot and enjoy!