Looking for a quick, healthy, and incredibly flavorful side dish? This Bok Choy with Oyster Sauce recipe is a vibrant and easy-to-make option that brings a taste of authentic Asian cuisine right to your table. In just minutes, you’ll have tender bok choy coated in a savory, umami-rich sauce that’s perfect with any meal.
Ingredients
- 1 lb (about 2-3 heads) baby bok choy
- 2 tablespoons oyster sauce
- 2 cloves garlic, minced
- 1 teaspoon sesame oil (optional)
- 1/4 cup water or chicken broth
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon cooking oil (vegetable, canola, or peanut oil)
- Pinch of salt (for blanching water)
Instructions
- **Prepare the Bok Choy:** Wash the bok choy thoroughly, trim the very ends of the stalks, and separate the leaves if large. For baby bok choy, you can often leave them whole or cut them in half lengthwise.
- **Blanch or Steam Bok Choy:** Bring a large pot of lightly salted water to a boil. Add the bok choy and blanch for 1-2 minutes until vibrant green and tender-crisp. Alternatively, steam for 3-5 minutes. Drain immediately and arrange on a serving platter.
- **Prepare the Sauce:** In a small bowl, whisk together the oyster sauce, water (or broth), and cornstarch (if using) until smooth.
- **Sauté Garlic:** Heat the cooking oil in a small saucepan or wok over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- **Simmer Sauce:** Pour the oyster sauce mixture into the pan with the garlic. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly (if using cornstarch) or is heated through. Remove from heat and stir in the optional sesame oil.
- **Serve:** Drizzle the warm oyster sauce generously over the blanched bok choy. Serve immediately as a delicious side dish.
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