Easy 10-min. Chinese Garlic Bok Choy
Chinese Garlic Bok Choy. Tender bok choy blanched and coated in a savoury garlicky oyster soy sauce with a hint of sesame. Ready in 10 minutes with simple ingredients!
Ingredients
- 1.50 lb Bok Choy or sub with baby bok choy
Sauce
- 6 cloves garlic minced
- 2 tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 2 tablespoon regular soy sauce
- 1 tablespoon shaoxing wine or sub with Dry Sherry Wine
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch or potato starch
- ½ teaspoon white granulated sugar
- ½ cup water cold
Instructions
- Slice your bok choy in half if it’s about 6-7 inches long. If you're using baby bok choy, I would recommend doing this too as it'll be easier to clean the leaves.
- Wash in-between the leaves of your bok choy for hidden dirt until water runs clear.
- In a small bowl, combine sauce ingredients and set aside.
- Fill a large pan or large wok with enough water and bring to boil on high heat. Once it’s boiling, lower your bok choy into the water and blanch just until the leaves turn vibrant green, about 30-45 seconds. Strain immediately.
- Lay the bok choy on a serving plate and set aside.
- In the same pan, wipe it dry. Bring to medium heat. Once hot, pour sauce in and allow this to simmer until sauce thickens and reduces.
- Once sauce is thickened, pour sauce over greens. Enjoy!
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Nutrition
Calories: 79kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 861mg | Potassium: 472mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7600IU | Vitamin C: 78mg | Calcium: 193mg | Iron: 2mg