Stir-Fried Baby Bok Choy with Savory Oyster Sauce
This vibrant and flavorful dish features tender baby bok choy drizzled with a rich and savory oyster sauce that perfectly complements its natural sweetness. Ideal as a side dish, it pairs wonderfully with dishes like steamed fish and fragrant jasmine rice, creating a delightful balance of flavors. Quick and easy to prepare, this recipe is a simple yet elegant addition to any meal. Inspired by Vicki Liley's 'Dim Sum', it elevates a humble vegetable into a stunning presentation that will impress your family and friends.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Oyster Sauce
2 tablespoons (none)
Chicken Stock
3 tablespoons (none)
Soy Sauce
2 teaspoons (none)
Sesame Oil
1 teaspoon (none)
Cornstarch
1 teaspoon (mixed with 1 tablespoon of chicken stock)
Baby Bok Choy
1 bunch (about 3/4 lb.) (bottoms trimmed, stalks left whole with some still stuck together, washed)
Instructions
1
In a small saucepan, combine the oyster sauce, chicken stock, soy sauce, sesame oil, and the cornstarch mixture.
2
Heat over medium heat, continuously stirring until the sauce comes to a boil and thickens. Once thickened, remove from heat and set aside.
3
In a large saucepan, bring water to a boil. Once boiling, carefully add the baby bok choy and blanch for 1 1/2 minutes until tender yet still crisp.
4
Using a slotted spoon, transfer the bok choy to a serving plate, arranging it nicely.
5
Drizzle the prepared oyster sauce mixture over the bok choy, ensuring even coverage. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable in this recipe?
The main vegetable used is baby bok choy.
What are the ingredients for the savory sauce?
The sauce consists of oyster sauce, chicken stock, soy sauce, sesame oil, and a cornstarch mixture.
How long should the baby bok choy be blanched?
The baby bok choy should be blanched for 1.5 minutes until tender yet still crisp.
What is the serving size for this recipe?
This recipe is designed to serve 4 people.
What type of cuisine does this dish belong to?
This dish belongs to Chinese cuisine and is often associated with dim sum.
How do I prepare the baby bok choy before cooking?
The bottoms should be trimmed and the stalks washed, while leaving some stalks stuck together.
What is the purpose of cornstarch in the recipe?
Cornstarch is mixed with chicken stock and heated to thicken the oyster sauce mixture.
Can I serve this as a side dish?
Yes, it is an ideal vegetable side dish that pairs well with steamed fish and jasmine rice.
Who inspired this recipe?
The recipe is inspired by Vicki Liley's book titled 'Dim Sum'.
Is this recipe considered easy to make?
Yes, it is described as a quick and easy recipe suitable for simple yet elegant meals.
How do I cook the oyster sauce mixture?
Combine the ingredients in a small saucepan and stir over medium heat until it boils and thickens.
How much oyster sauce is required?
The recipe calls for 2 tablespoons of oyster sauce.
What should the texture of the bok choy be after cooking?
It should be tender but still retain a crisp texture.
What is the total amount of chicken stock needed?
You need 3 tablespoons for the sauce plus an additional 1 tablespoon to mix with the cornstarch.
Is sesame oil included in the sauce?
Yes, the recipe uses 1 teaspoon of sesame oil for flavor.
How is the sauce applied to the dish?
The sauce is drizzled evenly over the arranged blanched bok choy.
What tool should I use to remove bok choy from the boiling water?
A slotted spoon is recommended for transferring the bok choy to a serving plate.
Is soy sauce a necessary ingredient?
Yes, 2 teaspoons of soy sauce are used to add depth to the savory sauce.
What weight of baby bok choy is needed?
You will need approximately 1 bunch or about 3/4 lb of baby bok choy.
Can this dish be served immediately?
Yes, for the best results, serve the dish immediately after drizzling the sauce.
Is this recipe healthy?
Yes, it is categorized as a healthy vegetable-based side dish.
How much cornstarch is used?
The recipe requires 1 teaspoon of cornstarch.
Does the recipe require boiling water?
Yes, a large saucepan of boiling water is needed to blanch the vegetables.
Should the bok choy stalks be left whole?
Yes, the stalks should be left whole for a stunning presentation.
Is there any sugar in the recipe?
The provided nutritional information indicates 0 or null values for added sugar.
What is the preparation time for the sauce?
The sauce is heated over medium heat until it boils and thickens, which takes only a few minutes.
Can I use this for a family dinner?
Absolutely, its elegant presentation is designed to impress family and friends.
What is the main flavor profile of the sauce?
The sauce is rich and savory, designed to complement the natural sweetness of the bok choy.
Should the sauce be removed from heat after thickening?
Yes, once the sauce has thickened, it should be removed from the heat and set aside until the bok choy is ready.
What is the recommended pairing for this dish?
It pairs wonderfully with steamed fish and fragrant jasmine rice.