Baby Bok Choy with Garlic and Oyster Sauce

Fun fact: Between 2008 and 2019, the number of licensed general restaurants in Hong Kong was increasing steadily to 11.5 thousand!  Hong Kong is a gourmet eating paradise.

As you may know if you have been reading our blogs-  Pia, Helena and I grew up in Hong Kong, and growing up in Hong Kong this dish was one of my favorite dishes to order at a Chinese restaurant. There is something about these leafy greens that make my heart sing with happy memories.  

It may surprise you but not only is this vegetable delicious, but one cup of Bok Choy has 34 % of the recommended daily value of vitamin C and more than a full day’s intake of vitamin A. Bok Choy is also full of fiber, which keeps your digestive system healthy. 

This recipe is by  Vanjo Merano, he has wonderful recipes on his website! You should definitely try this as a side dish. 

Ingredients

3 bunches baby bok choy bottom end removed

3 tablespoons oyster sauce

1 teaspoon granulated white sugar

2 teaspoons minced garlic

10 teaspoons water

1/8 teaspoon ground black pepper

1/4 teaspoon sesame oil

3 tablespoons cooking oil

Salt to taste optional

Instructions

Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside.

Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown.

Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil.

Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed.

Transfer to a serving plate. I served it with brown rice, and cod fish in a soy sauce. Yum, Yum, Yum 😉

Love,

Caroline

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