PT20M Serves 6 1/2 cup Vegetable stock 1 tablespoon oyster sauce 2 teaspoons Shaoxing wine 1 teaspoon soy sauce 1 teaspoon white rice vinegar 1 tablespoons cornstarch 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon white pepper 2 cups mushrooms, quartered 2 lbs. bok choy 1-inch slice ginger, peeled and lightly smashed

Bok Choy with Oyster Sauce

Stir fried bok choy with oyster sauce is highly nutritious. Bok choy is one of the cruciferous vegetables that have certain anti-cancer properties. Studies have shown that people who eat more of these vegetables have a lower risk of developing lung, prostate, colon and breast cancer.

Asian oyster sauce is made by slowly simmering them in water until the juices caramelize into a thick, brown, intense and flavorful. Being a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries. It is also found in popular Chinese dishes like this nutritious stir-fried bok choy with oyster sauce.

Learn more about healthy vegetables that will benefit your health and well being.  Also, find a list of the most popular and readily available cruciferous vegetables at the beginners guide to cruciferous plants.

stir fried bok choy oyster sauce

1/2 cup Vegetable stock

1 tablespoon oyster sauce

2 teaspoons Shaoxing wine

1 teaspoon soy sauce

1 teaspoon white rice vinegar

1 tablespoons cornstarch

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon white pepper

2 cups mushrooms, quartered

2 lbs. bok choy

6 cups water

1-inch slice ginger, peeled and lightly smashed

2 teaspoons salt

3/4 teaspoons baking soda

3 tablespoons oil

In a small bowl mix together all of the ingredients of the sauce, reserve.

To water blanch the bok choy, first remove all of the outer leaves, then quarter each head lengthwise. Wash the pieces well under running cold water to remove any sand and grit. Repeat twice, then drain well.

In a pot, bring the water to a boil over high heat. Add the ginger, salt, and baking soda. When the water returns to a boil, add the bok choy and return to a boil. Immediately turn off the heat. Run cold water into the pot, and then drain off the water. Run cold water into the pot again, drain well, and reserve the bok choy and discard the ginger.

Heat a wok over high heat for 45 seconds. Add the oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the mushrooms. Stir fry for 2 minutes, or until softened. Add the bok choy and stir fry for 4 minutes. Make a well in the center of the bok choy, stir the sauce, and pour it into the well. Stir for 2-3 minute, or until the sauce bubbles and slightly thickens. Mix the sauce into the bok choy. Turn off the heat, transfer to a heated dish, and serve.

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