Directions
- 1Thinly slice the ends off the bok choy and cut them in half lengthwise. If the bok choy is thick, cut it in half again.
- 2Thoroughly clean the bok choy, rinsing between the leaves and dunking in water about 3 times before straining and allowing to air dry while preparing the garlic and sauce.
- 3Prepare the sauce by mixing oyster sauce, low sodium soy sauce, sesame oil, sugar, and pepper, then set aside.
- 4Over medium-low heat, add 2 tablespoons of oil and minced garlic to a large pan. Cook until the garlic is golden light brown, being careful not to burn it, to infuse the oil with garlic flavor.
- 5Add the bok choy to the pan and toss until evenly coated with the garlic oil.
- 6Crank the heat to high and add the prepared sauce. Toss until combined and cook for about 2-3 minutes, depending on your desired texture.
- 7Serve as a side dish or enjoy on its own.
Ingredients
- 1 pound Bok choy
- 2 tbsp Garlic, minced
- 2 tbsp Oyster sauce
- 1 tbsp Low sodium soy sauce
- 0.5 tbsp Sesame oil
- 2 tsp Sugar
- 1 tsp White or black pepper
- 2 tbsp Oil
Equipment
Large panWooden spatulaStove
Tips
- The key to stir-frying is preparation as it happens so fast.
- To make this vegan, swap oyster sauce with vegan oyster sauce (mushroom-based).
- Stir-fry on high heat for 2-3 minutes to keep the bok choy crispy.
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