Chinese Style Squid & Bok Choy with Oyster Sauce – a delicious recipe with plant Bok choy, Oil, Oyster sauce, Soy sauce, Weipa, Sake. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut the squid into bite-sized pieces.
2
Cut off the hard bottom of the bok choy and cut in half.
3
If using leek, julienne it thinly and soak in water.
4
Heat the oil in the frying pan and stir-fry the stalk of the bok choy over medium heat.
5
Add the squid and sprinkle in the sake.
6
When the squid curls or when they have been cooked halfway through, add the bok choy leaves.
7
If using weipa (Chinese seasoning) or chicken stock granules, add about 1/2 teaspoon (adjust according to taste).
8
Once the bok choy has become tender and the squid has been cooked through, add the oyster sauce and cook briefly.
9
Mix in some soy sauce and sesame oil to finish.
10
If available, garnish with the julienned leek.
274
kcal
Calories
27
g
Fat
8
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Squid, 1 plant Bok choy, 1 optional, (to taste) White part of a Japanese leek, 1 Oil, and more.
Yes, Chinese Style Squid & Bok Choy with Oyster Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
