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Categories:Viewed: 53 - Published at: 6 years ago
Ingredients
- 1 tablespoon soy sauce
- 3 1/2 tablespoons oyster sauce
- Pinch of sugar
- 2 tablespoons rice vinegar (do not use seasoned rice vinegar)
- 1 tablespoon neutral oil
- 1 tablespoon finely minced garlic
- 4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed
Method
- Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
- Heat oil in a skillet or wok set over high heat.
- When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes.
- Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
- Remove bok choy from the skillet or wok and place it on a warmed platter.
- Drizzle the reserved sauce over the greens and serve.
