Baby Bok Choy with Oyster Sauce

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We love the combination of bright green vegetables such as bok choy or broccoli and oyster sauce. Garlicky and a little spicy, this version has a sweet-acidic punch from the addition of Chinese black vinegar, but in a pinch, you can get a similar effect from balsamic vinegar. Recipe developed by Food Network Kitchen.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Directions

  1. Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons Chinese black vinegar and the bok choy; toss to coat.

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