Stir-Fried Bok Choy with Oyster Sauce and Garlic
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4 as a side dish
Ingredients
2 tablespoons oyster sauce 1 tablespoon unseasoned rice vinegar 1 teaspoon granulated sugar 2 tablespoons peanut oil 1 medium head bok choy (1 ½ to 1 ¾ pounds), prepared according to illustrations below, (about 5 cups each sliced stalks and sliced greens)1 inch piece fresh ginger, minced (about 1 tablespoon)2 cloves garlic, minced or pressed
Before You Begin
If you prefer, hoisin sauce can be substituted for the oyster sauce.
Instructions
- Combine oyster sauce, vinegar, and sugar in small bowl.
- Heat large nonstick skillet over high heat until hot, about 2 minutes. Add oil, swirl to coat pan bottom. Add bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add ginger and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Add bok choy greens and oyster sauce mixture; cook, stirring frequently, until greens are wilted and tender, about 1 minute. Serve immediately.
Time
25 minutesYield
Serves 4 as a side dishIngredients
2 tablespoons oyster sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon granulated sugar
2 tablespoons peanut oil
1 medium head bok choy (1 ½ to 1 ¾ pounds), prepared according to illustrations below, (about 5 cups each sliced stalks and sliced greens)
1 inch piece fresh ginger, minced (about 1 tablespoon)
2 cloves garlic, minced or pressed
Test Kitchen Techniques
Ingredients
2 tablespoons oyster sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon granulated sugar
2 tablespoons peanut oil
1 medium head bok choy (1 ½ to 1 ¾ pounds), prepared according to illustrations below, (about 5 cups each sliced stalks and sliced greens)
1 inch piece fresh ginger, minced (about 1 tablespoon)
2 cloves garlic, minced or pressed
Test Kitchen Techniques
Ingredients
2 tablespoons oyster sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon granulated sugar
2 tablespoons peanut oil
1 medium head bok choy (1 ½ to 1 ¾ pounds), prepared according to illustrations below, (about 5 cups each sliced stalks and sliced greens)
1 inch piece fresh ginger, minced (about 1 tablespoon)
2 cloves garlic, minced or pressed
Test Kitchen Techniques
Why This Recipe Works
As we developed our baby bok choy recipe, we arrived at a cooking method that allows this Chinese cabbage to live up to its crisp-tender, flavorful potential. With bok choy, unlike many greens, both the stalks and the leaves are to be savored, so we cooked them separately to avoid undercooking the stalks and overcooking the leaves. Stir-frying was the best method for obtaining maximum flavor while still retaining bok choy’s characteristic crunch.
Before You Begin
If you prefer, hoisin sauce can be substituted for the oyster sauce.
Instructions
- Combine oyster sauce, vinegar, and sugar in small bowl.
- Heat large nonstick skillet over high heat until hot, about 2 minutes. Add oil, swirl to coat pan bottom. Add bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add ginger and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Add bok choy greens and oyster sauce mixture; cook, stirring frequently, until greens are wilted and tender, about 1 minute. Serve immediately.
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