Baby Bok Choy with Oyster Sauce Recipe #74827
We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley
by Hey Jude
7 min | 5 min prep
SERVES 4
- 2 tablespoons oyster sauce
- 3 tablespoons chicken stock
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, mixed with
- 1 tablespoon chicken stock
- 1 bunch baby bok choy, bottoms trimmed but stalks left whole with some still 'stuck together',washed (about 3/4 lb.)
- In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
- Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
- Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
- Pour oyster sauce over it and serve.
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5 stars