Bok Choy with Oyster Sauce

5 from 9 votes

This simple and delicious way to eat bok choy is one of my favorites! A rich and flavorful oyster based sauce compliments the delicate bok choy perfectly.

Prep Time10

Cook Time5

Total Time15

Course: Side Dish

Cuisine: Chinese

Servings:

Author: Chris Joe

Ingredients

1.5 lb baby bok choy sliced in half, lengthwise
3/4 cup high quality 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
Blanch the bok choy for 45 seconds or until bright green. Drain and set aside
In a small saucepan, mix together sauce ingredients and bring to a low boil until thickened, stirring occasionally to ensure the sauce doesn't burn to the pot.
Serve the sauce over the bok choy and enjoy!

Notes

Bok Choy Tips - Do not remove the leaves from the core. Find where the outer most leaves come up and cut right down the middle of them to keep all the bok choy leaves in tact. Refer to the photos and video for reference.

Pre Mix the Sauce - I like to have everything prepped and portioned out before cooking, as this dish comes together quickly.

Thicken the Sauce - As you are making the sauce, if you find that it's too thin, you can add a cornstarch slurry (1/2 tbsp of cornstarch and 1/2 cup water) to thicken it up. Pour it in slowly and stir continuously.

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.

Nutrition