Saturday, November 14, 2015

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

  • Yield 4 servings






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
 

15 comments:

  1. 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 Hilary

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    1. Yes, it would be great for cooking on one's own Hilary. Will do, we both love lamb.

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  2. 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.

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    1. 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.

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  3. Love the baby ones. So tender and yummy. But I love the large too. Really, whichever looks good at the market.

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    1. Yup, I need to buy some Ivy.

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    2. 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.

      Enjoy your Saturday meal and boogie boogie.

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    3. Hope you find something Ivy. Looking forward to our lamb.

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    4. We were gonna try lamb but decided to pass for now. Maybe someday down the line. Hope yours was YUMMMMMY.

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    5. Yes it was delicious Ivy.

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  4. I have never had Bok Choy. What does the taste resemble?

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    1. Er, I guess it resembles a lot of cabbage tastes Birgit. Just slightly different and a bit more crunchy, at least the white part.

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  5. I love cabbage, so I would enjoy this. Thank you so much for sharing, Jo.

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    1. I am not sure that I might have tasted them in the Chinese restaurant although I said I had never done so Linda.

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