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.
Have a great weekend
Baby Bok Choy With Oyster Sauce
- Yield 4 servings
- 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
- 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.
Have a great weekend
Hi Jo - it's a great veg .. and I love it ... and often use it in various ways. This recipe looks amazing ... enjoy your lamb .. cheers HilaryReplyDelete
Yes, it would be great for cooking on one's own Hilary. Will do, we both love lamb.Delete
It's getting to the point where I can't eat any Chinese anymore b/c they all use oyster sauce in almost every recipe. I'm tired of breaking out in a rash.ReplyDelete
Oh dear, JoJo, with the allergies you have, you soon won't be able to eat out at all. Luckily for me, I can certainly eat oyster sauce.Delete
Love the baby ones. So tender and yummy. But I love the large too. Really, whichever looks good at the market.ReplyDelete
Yup, I need to buy some Ivy.Delete
You're my last stop for this session. I'm headed out now to the market and as always, I will hunt for something that I haven't tried before.Delete
Enjoy your Saturday meal and boogie boogie.
Hope you find something Ivy. Looking forward to our lamb.Delete
We were gonna try lamb but decided to pass for now. Maybe someday down the line. Hope yours was YUMMMMMY.Delete
Yes it was delicious Ivy.Delete
I have never had Bok Choy. What does the taste resemble?ReplyDelete
Er, I guess it resembles a lot of cabbage tastes Birgit. Just slightly different and a bit more crunchy, at least the white part.Delete
I love cabbage, so I would enjoy this. Thank you so much for sharing, Jo.ReplyDelete
I am not sure that I might have tasted them in the Chinese restaurant although I said I had never done so Linda.Delete