Baby Bok Choy with Oyster Sauce

By GratefulSea

Ingredients

• 1 Tablespoon soy sauce
• 3-1/2 Tablespoons oyster sauce
• Pinch of sugar
• 2 Tablespoons rice vinegar (do not use seasoned rice vinegar)
• 1 Tablespoon neutral oil
• 1 Tablespoon finely minced garlic
• 4 to 6 bunches of baby bok choy, approximately 1-1/2 pounds, cleaned, with ends trimmed

Details

Servings 4
Cooking time 10mins
Adapted from cooking.nytimes.com

Preparation

Step 1

Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.

Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes.

Add 2 to 3 Tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.

Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.