- Course: Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 24 Times
Baby bok choy look more attractive but regular bok choy can be used if cut crosswise into thick slices first. Good with a variety of Chinese dishes. This also makes a good side dish alongside grilled meat or fish.
- 1 lb 2 oz (500g) baby bok choy, halved lengthwise
- ½ cup chicken stock
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- Pinch of sugar
- 2 tsp cornstarch
- 1 tbsp vegetable oil
- One 1 in (2.5cm) piece of fresh ginger, peeled and shredded
- 2 garlic cloves, chopped
1. Bring a large saucepan of water to a boil, add the bok choy, and blanch for 1 minute. Drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.
2. Mix together the stock, oyster sauce, soy sauce, rice wine, and sugar in a small bowl. Sprinkle in the cornstarch and stir until dissolved. Heat the oil in a wok over medium-high heat. Add the ginger and garlic and stir-fry for 15 seconds. Add the bok choy and stir-fry for 1 minute.
3. Add the stock mixture and stir until the sauce has thickened and coats the bok choy. Transfer to a serving bowl and serve hot.
Prepare ahead: Step 1 can be completed several hours in advance.
© 2008 Dorling Kindersley