Bok Choy with Oyster Sauce (VIDEO)
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Bok Choy with Oyster Sauce is one of my favorite ways to eat bok choy — the bok choy is gently blanched, then used as the base for an umami-rich oyster sauce!
Watch the Bok Choy with Oyster Sauce Recipe Video!
A Note from CJ
Bok Choy with Oyster Sauce is so good!
I love Chinese vegetable sides – dishes like Bok Choy with Oyster Sauce are prepared so simply but are so delicious! If you like Chinese vegetable sides like I do, check out Din Tai Fung Garlic Green Beans, Din Tai Fung Cucumber Salad, Taiwanese Cabbage with Garlic, Chinese Smashed Cucumber Salad, Garlic Bok Choy, Bok Choy with Garlic Sauce, or Chinese Green Beans with Pork, Chinese Eggplant!
Fabulous! Healthy, bright, fresh tasting with sooo much flavour!
Thanks for posting this recipe!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- baby bok choy – I recommend using baby bok choy because they’re more tender and sweet, and the size means you can steam them whole. If you need to use regular bok choy, trim them into smaller, bite-size pieces before steaming.
- oyster sauce – my favorite oyster sauce is linked – If you need a vegan alternative, Lee Kum Kee makes a great oyster sauce that is made with mushrooms.
- Shaoxing wine – If you can’t use it, you can substitute with sherry, mirin, or chicken stock (if you can’t cook with alcohol).
- MSG – I like to use MSG in moderaton as an optional flavor enhancer.
- chicken stock – this is for the sauce; you can also use vegetable stock (or even water, in a pinch).
How to Make Bok Choy with Oyster Sauce
Wash, Trim, and Blanch Bok Choy – Wash and trim the bok choy and cut in half if using the larger variety. Bring a pot of water to a boil and add 1 tbsp of kosher salt and 2 tbsp of neutral oil. Blanch the bok choy for 45 seconds or until bright green. Drain and set aside.
Cook Sauce and Serve – In a small saucepan, mix together the chicken broth, oyster sauce, soy sauce, salt, shaoxing wine, sesame oil, sugar, msg, garlic, and cornstarch. Bring the sauce to a simmer until thickened, stirring occasionally to ensure the sauce doesn’t burn to the pot. Serve the sauce over the bok choy and enjoy!
Pro TipS
CJ’s Storage Tips
Store any leftover bok choy with sauce in an airtight container in the refrigerator for up to 3 days. You’ll notice that the bok choy will soften and release more water as it sits, which will dilute the sauce – this is normal but a reason why I don’t prefer to keep it in the refrigerator for too long. Reheat until warmed through in a microwave.
If you tried this Bok Choy with Oyster Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Bok Choy with Oyster Sauce (VIDEO)
Video
Ingredients
- 1.5 lb baby bok choy, sliced in half, lengthwise
- 1 tbsp kosher salt
- 2 tbsp neutral oil
Oyster Sauce
- 3/4 cup chicken broth
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce, low sodium
- 1/2 tsp kosher salt
- 1 tbsp shaoxing wine
- 1/2 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp MSG
- 4 cloves garlic, grated
- 1/2 tbsp cornstarch
Instructions
- Wash and trim the bok choy and cut in half if using the larger variety. Bring a pot of water to a boil and add 1 tbsp of kosher salt and 2 tbsp of neutral oil.
- Blanch the bok choy for 45 seconds or until bright green. Drain and set aside.
- In a small saucepan, mix together the chicken broth, oyster sauce, soy sauce, salt, shaoxing wine, sesame oil, sugar, msg, garlic, and cornstarch. Bring the sauce to a simmer until thickened, stirring occasionally to ensure the sauce doesn't burn to the pot.
- Serve the sauce over the bok choy and enjoy!
Notes
- baby bok choy – I recommend using baby bok choy because they’re more tender and sweet, and the size means you can steam them whole. If you need to use regular bok choy, trim them into smaller, bite-size pieces before steaming.
- oyster sauce – my favorite oyster sauce is by Lee Kum Kee (the label with the lady) – If you need a vegan alternative, Lee Kum Kee makes a great oyster sauce that is made with mushrooms.
- Shaoxing wine – If you can’t use it, you can substitute with sherry, mirin, or chicken stock (if you can’t cook with alcohol).
- MSG – I like to use MSG in moderaton as an optional flavor enhancer.
- chicken stock – this is for the sauce; you can also use vegetable stock (or even water, in a pinch).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Bok Choy with Oyster Sauce recipe was originally published in November 2022, and updated in March 2026.
Fabulous! Healthy, bright, fresh tasting with sooo much flavour!
Thanks for posting this recipe!
I’m so glad you loved it, Cher! Thanks for the kind words!
Classic recipe!
Lucky to have had the ingredients on hand just as bok choy! Super easy and delish.
Thanks CJ
this was such an easy recipe to make, but more importantly it is so delicious and now my staple and possibly the only way I’m going to prepare bok choy again! CJ you are the best and make these delicious dishes so easy to make thank you
My go to bok choy recipe!
This taste identical to the dim sum place we go, which means fantastic 🤤
A cooking triumph.
Just made this on 4/30/23 & what a great way to end the month.. I’m trying to eat not vegetables and one of my favorite vegetables is bok choy. The oyster sauce compliments this so well and is very flavorful. I have enough sauce left over to put on more bok choy, which is exciting. Thank you for the recipe.
Hi CJ,
I’m glad I finally can get your recipes.
I’ve only seen the shorts videos on Pinterest and I needed the recipes
Thank you
I hope you enjoy them, Karen!