Directions
- 1Thinly slice ends off and cut bok choy in half lengthwise. If thick, cut again. Thoroughly clean bok choy, rinsing between leaves and dunking in water about 3 times, then strain and air dry while prepping garlic and sauce.
- 2Prepare the sauce by combining oyster sauce, low sodium soy sauce, sesame oil, sugar, and pepper, and set aside.
- 3Over medium-low heat, add 2 tablespoons of oil and minced garlic into a large pan. Cook until golden light brown, taking care not to burn, allowing the garlic to infuse into the oil.
- 4Add the bok choy to the pan and toss until evenly coated with the garlic oil.
- 5Crank the heat to high and add the prepared sauce. Toss until combined and cook for about 2-3 minutes, depending on desired texture, to keep it crispy.
- 6Serve the bok choy stir fry as a side dish or enjoy on its own.
Ingredients
- 1 pound Bok choy
- 2 tbsp Garlic
- 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
PanSpatula
Tips
- For stir-frying, preparation is key because cooking happens very fast.
- To make it vegan, swap oyster sauce with vegan oyster sauce (e.g., Lee Kum Kee mushroom-based).
- Cook garlic until golden light brown, careful not to burn, to infuse its flavor into the oil.
- Stir-fry on high heat for 2-3 minutes to keep the bok choy crispy.
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