Do I need to blanch the bok choy?

No, but I recommend it for this recipe. Blanching the bok choy for about 45 seconds gives it a bright green color and a tender-crisp texture. You can skip this step and stir fry the bok choy directly in the pan, but it may take a little longer to cook and the color may not be as vibrant. Check out my post on How to Cook Bok Choy for more details.

Can I use regular bok choy instead of baby bok choy?

Yes. Regular bok choy works well, but it should be cut into 2 to 3 inch pieces so the stems and leaves cook evenly. Baby bok choy is more tender and less stringy, which is why I prefer it for this recipe.

Why is my bok choy watery?

The bok choy may not have been drained well enough after blanching. Make sure to drain it very well before adding it to the pan. Overcooking can also make bok choy release more water, so keep both the blanching and stir frying steps short.

Can I add other ingredients?

Yes. Mushrooms, minced ginger, dried chilies , sesame oil, or spicy chili crisp , are all delicious additions. If adding mushrooms, cook them before adding the bok choy so they have time to brown and release their liquid.

Bok Choy With Garlic and Oyster Sauce

Name: Bok Choy With Garlic and Oyster Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 cloves garlic, minced; 1 tablespoon neutral oil such as vegetable oil or canola oil; 16 ounces baby bok choy, halved lengthwise, or regular bok choy, cut into 2 to 3 inch pieces; 1 1/2 tablespoons oyster sauce or vegetarian oyster sauce; 1 teaspoon Shaoxing wine or dry sherry; 1 teaspoon soy sauce; Ground black pepper, to taste

Bok Choy With Garlic and Oyster Sauce

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5 from 8 reviews

A simple stir fried bok choy recipe with oyster sauce and garlic. The perfect Chinese-style side dish ready in just 10 minutes.

Author: Caroline Phelps
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 2 1x
Category: Side Dish
Method: Stove Top
Cuisine: Chinese
Diet: Pescatarian

Ingredients

Units Scale

3 cloves garlic, minced
1 tablespoon neutral oil such as vegetable oil or canola oil
16 ounces baby bok choy, halved lengthwise, or regular bok choy, cut into 2 to 3 inch pieces
1 1/2 tablespoons oyster sauce or vegetarian oyster sauce
1 teaspoon Shaoxing wine or dry sherry
1 teaspoon soy sauce
Ground black pepper, to taste

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Instructions

Bring a pot of salted water to a boil. Add the bok choy and blanch for 45 seconds to 1 minute, until the color brightens. Drain and rinse under cold water to stop the cooking. Drain well and set aside.
In a pan over high heat, add oil and garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the bok choy, oyster sauce, Shaoxing wine, soy sauce, and black pepper. Toss for about 1 minute, until the bok choy is hot and coated in sauce.
Turn the heat off, transfer to a plate and serve immediately.

Notes

This dish tastes best fresh out of the pan. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the bok choy will soften and release water as it sits. Reheat briefly in the microwave or in a hot pan with a little oil.

Nutrition

Serving Size: 1 serving
Calories: 139
Sugar: 0.2g
Sodium: 440mg
Fat: 7.1g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 4.1g
Fiber: 2.4g
Protein: 3.5g
Cholesterol: 0mg

Find it online: https://pickledplum.com/bok-choy-garlic-oyster-sauce/