The baby bok choy recipe is blanched and coated in umami-flavored savory garlic oyster sauce. This baby bok choy recipe is a great side dish that comes together in 10 minutes using minimal pantry ingredients.
Baby bok choy can be used whole or you can slice it into halve lengthwise.
Wash between the leaves to get rid of dirt.
Boil water in a wok.
Blanch baby bok choy in boiling water for 40-60 seconds depending on its size.
Drain blanched bok choy from hot water and shock in an ice bath immediately. This will retain the vibrant green color on the leaves of the bok choy.
Drain from the ice bath and spread baby bok choy on a kitchen towel and pat dry.
In a small bowl whisk together oyster sauce, soy sauce, rice vinegar, sesame oil, sugar, pepper, and cornstarch. Set aside.
In a wok heat cooking oil.
Saute minced garlic in hot oil for 60 seconds with constant stirring.
Pour the sauce into the wok, stir, and cook for a few seconds until the sauce thickens,
If the sauce turns too thick adjust the consistency by adding a teaspoon of stock or water.
Sauce consistency should be thick and pourable.
Arrange blanched bok choy over the serving dish and pour the sauce over the bok choy.
Serve immediately with sesame seeds sprinkled on top if you like.
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.