Bok Choy with Oyster Sauce

1. 1

   Bring a large saucepan of water to a boil, add the bok choy, and blanch for 1 minute.

2. 2

   Drain and rinse under cold water to preserve the bright green color of the leaves.

3. 3

   Gently squeeze each bok choy to remove excess water.

4. 4

   Mix together the stock, oyster sauce, soy sauce, rice wine, and sugar in a small bowl.

5. 5

   Sprinkle in the cornstarch and stir until dissolved.

6. 6

   Heat the oil in a wok over medium-high heat.

7. 7

   Add the ginger and garlic and stir-fry for 15 seconds.

8. 8

   Add the bok choy and stir-fry for 1 minute.

9. 9

   Add the stock mixture and stir until the sauce has thickened and coats the bok choy.

10. 10

    Transfer to a serving bowl and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.