I just stumbled upon the most delightful veggie side dish that packs a savory punch in every bite—my garlic-sautéed bok choy with a luscious oyster sauce glaze is a game-changer you’re going to want on repeat!
I love creating delicious and nutritious vegetable side dishes, and my Bok Choy Oyster Sauce recipe is a personal favorite. This dish highlights the tender crunch of bok choy, perfectly enhanced with flavors of savory oyster sauce and a hint of garlic.
A dash of sesame oil adds a rich, nutty aroma I can’t resist.
Bok Choy Oyster Sauce Recipe Ingredients
- Bok Choy: Rich in vitamins A, C, and K; offers dietary fiber.
- Oyster Sauce: Savory and slightly sweet; enhances umami flavor.
- Garlic: Adds aromatic depth; known for anti-inflammatory benefits.
- Sesame Oil: Nutty aroma; provides healthy fats.
- Soy Sauce: Salty, umami-rich; adds a savory taste.
Bok Choy Oyster Sauce Recipe Ingredient Quantities
- 1 pound bok choy
- 2 tablespoons oyster sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 cup water or chicken broth
- 1 teaspoon soy sauce
- A pinch of sugar (optional)
How to Make this Bok Choy Oyster Sauce Recipe
1. Rinse the bok choy thoroughly under running water to remove any dirt, then pat it dry with a clean kitchen towel. Trim the ends and separate the leaves.
2. Heat the vegetable oil in a large pan or wok over medium-high heat.
3. Add the minced garlic to the pan and stir-fry for about 30 seconds, until fragrant.
4. Add the bok choy to the pan, stirring to coat the leaves in the garlic oil.
5. Pour in the water or chicken broth, cover the pan, and let it steam for about 2-3 minutes until the bok choy is tender but still crisp.
6. In a small bowl, mix together the oyster sauce, soy sauce, sesame oil, and sugar (if using).
7. Remove the cover from the pan and pour the sauce mixture over the bok choy, stirring to combine.
8. Increase the heat to high and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and coat the bok choy evenly.
9. Taste and adjust seasoning if needed, then remove from heat.
10. Transfer the bok choy to a serving dish and serve immediately, pouring any remaining sauce from the pan over the top.
Bok Choy Oyster Sauce Recipe Equipment Needed
1. Large pan or wok
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cup
6. Small bowl
7. Stirring spoon or spatula
8. Clean kitchen towel
9. Serving dish
FAQ
- Q: Can I use baby bok choy instead of regular bok choy?
A: Yes, baby bok choy is a great substitute and often more tender. Just adjust the cooking time accordingly. - Q: Is there a vegetarian alternative to oyster sauce?
A: You can use mushroom sauce or a mixture of soy sauce and hoisin sauce as a vegetarian alternative. - Q: How do I prevent bok choy from becoming too soggy?
A: Ensure you don’t overcook the bok choy by blanching it briefly and then quickly stir-frying. - Q: Can I add protein to this dish?
A: Absolutely! Adding tofu, shrimp, or chicken can enhance the dish and make it a more complete meal. - Q: How long can I store leftovers in the fridge?
A: You can store leftovers in an airtight container for up to 3 days. - Q: Is the sugar necessary for the recipe?
A: The sugar is optional and primarily balances the flavors. If you prefer a less sweet dish, you can omit it.
Bok Choy Oyster Sauce Recipe Substitutions and Variations
- Bok choy: Substitute with Swiss chard or baby spinach.
- Oyster sauce: Use hoisin sauce or vegetarian oyster sauce.
- Vegetable oil: Substitute with canola oil or grapeseed oil.
- Garlic: Use 1/4 teaspoon garlic powder per clove.
- Sesame oil: Substitute with toasted sesame oil for a nuttier flavor or leave out if unavailable.
Pro Tips
1. Cut Uniformly: For even cooking, slice the bok choy into uniform pieces, keeping the bulbous ends slightly separated to avoid slower cooking compared to the leafy parts.
2. Garlic Timing: Be cautious not to brown the garlic too much in step 3. Browned garlic can become bitter; aim for it to be just fragrant before adding the bok choy.
3. Sauce Prep: Prepare the sauce mixture (step 6) while the bok choy is steaming. This ensures a smooth transition to the final step, preventing overcooking.
4. High Heat Finish: In step 8, make sure the heat is sufficiently high to quickly evaporate excess liquid, which helps to concentrate the flavors and give the bok choy a glossy finish.
5. Taste and Adjust: Before serving, taste the dish and adjust any seasonings to your preference. Adding a dash of soy sauce or a touch more sugar can help balance flavors if needed.
Bok Choy Oyster Sauce Recipe
My favorite Bok Choy Oyster Sauce Recipe
Equipment Needed:
1. Large pan or wok
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cup
6. Small bowl
7. Stirring spoon or spatula
8. Clean kitchen towel
9. Serving dish
Ingredients:
- 1 pound bok choy
- 2 tablespoons oyster sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 cup water or chicken broth
- 1 teaspoon soy sauce
- A pinch of sugar (optional)
Instructions:
1. Rinse the bok choy thoroughly under running water to remove any dirt, then pat it dry with a clean kitchen towel. Trim the ends and separate the leaves.
2. Heat the vegetable oil in a large pan or wok over medium-high heat.
3. Add the minced garlic to the pan and stir-fry for about 30 seconds, until fragrant.
4. Add the bok choy to the pan, stirring to coat the leaves in the garlic oil.
5. Pour in the water or chicken broth, cover the pan, and let it steam for about 2-3 minutes until the bok choy is tender but still crisp.
6. In a small bowl, mix together the oyster sauce, soy sauce, sesame oil, and sugar (if using).
7. Remove the cover from the pan and pour the sauce mixture over the bok choy, stirring to combine.
8. Increase the heat to high and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and coat the bok choy evenly.
9. Taste and adjust seasoning if needed, then remove from heat.
10. Transfer the bok choy to a serving dish and serve immediately, pouring any remaining sauce from the pan over the top.
