Saturday Recipe

Here's something different you could serve with your Thanksgiving Meal. I like bok choy but haven't tried cooking the baby ones. I am cooking some lamb  for Saturday supper. If I hadn't got flat beans again, I would be tempted to go get some Baby Bok Choy. I wonder if it would work with beans. Hmmm.

Baby Bok Choy With Oyster Sauce

Sam Sifton New York Times

• Yield 4 servings

This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.

Ingredients

• 1 tablespoon soy sauce
• 3 ½ 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

Preparation

1. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
2. 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.
3. Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

Have a great weekend