Bok Choy with Oyster Sauce (VIDEO)

Bok Choy in a bowl with oyster sauce and a pair of chopsticks.

5 from 9 votes

Bok Choy with Oyster Sauce (VIDEO)

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
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!

Video

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).

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.

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