Garlic bok choy with oyster sauce
16 min · 3 g protein · 73 cals / serving
The restaurant greens you always order: baby bok choy seared in a hot wok with a lot of garlic and a little ginger until the leaves wilt and the stems stay juicy and crisp, glossed with a quick sauce of oyster sauce, soy and a drop of sesame oil. Ready in under ten minutes.
Ingredients
Sauce
- 2 tbsp oyster sauce
- 2 tsp reduced sodium soy sauce
- 3 tbsp water
- 1 tsp cornstarch
- 1/2 tsp granulated sugar
- 2 tsp canola oil
- 6 cloves garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1 1/2 lb (about 8 baby heads) bok choy, halved or quartered lengthwise, washed and well dried
- 1/2 tsp sesame oil
To serve
- 1 tsp toasted sesame seeds
Steps
- Stir the oyster sauce, soy sauce, water, cornstarch and sugar together in a small bowl.
- Heat the oil in a wok or large frying pan over high heat until shimmering. Add the garlic and ginger and stir for 20 seconds, until fragrant but not brown, then add the bok choy, cut sides down. Let it sear for 1 minute, then toss and stir-fry until the leaves have wilted and the stems are bright green and just tender, 2–3 minutes more.
- Stir the sauce, pour it in and toss for 30 seconds until it bubbles, thickens and coats every piece. Take off the heat, drizzle with the sesame oil and scatter over the sesame seeds. Serve at once.
Good to know
Why dry the bok choy?
Wet leaves steam instead of searing and water down the sauce. Spin them in a salad spinner or roll them in a towel after washing; grit hides at the base, so rinse there well.
Vegetarian?
Use a vegetarian mushroom oyster sauce, which tastes almost the same.
Other greens?
Choy sum, gai lan (Chinese broccoli), spinach or even shredded cabbage all work with the same sauce. Spinach needs only 1 minute.
Can't fill you up alone — pair it with protein.
Per
- Calories
- 42
- Protein
- (18%)
- 2 g
- Fat
- (47%)
- 2 g
- Carbohydrates
- (35%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 234 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 293 kcal goes into the pot and 829 g of ingredients comes out as about 700 g of food: 42 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.