Bok Choy with Garlic Sauce

Yield

4 servings · 4 side portions

Cook time

3–5 minutes

Ingredients

• 1 lb baby bok choy, halved or quartered
• 2 tablespoons vegetable oil
• 6 garlic cloves, finely minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon granulated sugar
• 1 teaspoon cornstarch
• ¼ cup water
• 1 teaspoon sesame oil
• Pinch of red pepper flakes

Method

1. Wash the baby bok choy thoroughly, especially between the stems, to remove any trapped dirt. Halve or quarter larger pieces lengthwise, keeping the bases intact.
2. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, cornstarch, water, sesame oil, and red pepper flakes until smooth.
3. Bring water to a boil in a 4-quart pot. Add the bok choy and blanch for 30–45 seconds, until bright green and slightly tender.
4. Drain thoroughly and set aside.
5. Heat the vegetable oil in a 12-inch skillet or wok over medium heat.
6. Add the minced garlic and stir-fry for about 30 seconds until fragrant, without letting it brown.
7. Stir the prepared sauce again, then pour it into the skillet.
8. Cook for approximately 1 minute, stirring continuously, until the sauce begins to thicken and turns glossy.
9. Add the drained bok choy and toss gently for 30–60 seconds until evenly coated and heated through.
10. Transfer to a serving platter and spoon the remaining garlic sauce over the vegetables. Serve hot.

Kitchen notes

Timing guide:
Cook time: 3–5 minutes

Practical Woman's Secret
Drain the blanched bok choy thoroughly before adding it to the skillet. Excess water can dilute the sauce and prevent it from coating the tender stems and leaves evenly.