Baby Bok Choy with Oyster Sauce
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 59
- Total Fat
- 5
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 301
- Total: 25 min
- Active: 25 min
Ingredients
3 tablespoons oyster sauce
2 teaspoons low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Pinch of sugar
1 1/2 pounds baby bok choy (3- to 4-inch heads), bottoms trimmed
2 tablespoons vegetable oil
3 cloves garlic, roughly chopped
1 tablespoon roughly chopped fresh ginger
Directions
- Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
- Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.