BABY BOK CHOY WITH OYSTER SAUCE
This recipe is an example of how simplicity can be perfection. Drizzling baby bok choy with a light, but savory sauce after it cooks adds a lovely flavor. Be sure to wash the bok choy well as dirt loves to hide between the leaves!
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
- Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.
BABY BOK CHOY WITH OYSTER SAUCE
We love the combination of bright green vegetables such as bok choy or broccoli and oyster sauce. Garlicky and a little spicy, this version has a sweet-acidic punch from the addition of balsamic vinegar which has similar qualities to Chinese black vinegar. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar and the bok choy; toss to coat.
OYSTER SAUCE CHICKEN WITH BOK CHOY
Steps:
- For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
- For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
- For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.
BOK CHOI WITH OYSTER SAUCE & CHILLI
John Torode's speedy side makes the most of Oriental cabbage, served with fragrant spices
Provided by John Torode
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a wok, add the garlic and fry for 2 mins. Tip in the bok choi and stir well over the heat for 4 mins until it wilts. Pour in the oyster sauce, soy and 50ml water. Simmer for a further 3 mins, then scatter over the chilli to serve.
Nutrition Facts : Calories 81 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 2.07 milligram of sodium
SPICY BOK CHOY IN GARLIC SAUCE
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Provided by Spyce
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
- In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g
BABY BOK CHOY WITH OYSTER SAUCE
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
Provided by Hey Jude
Categories Lunch/Snacks
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 25.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.5, Sodium 441.6, Carbohydrate 2.5, Fiber 0.2, Sugar 0.4, Protein 1
BOK CHOY WITH OYSTER SAUCE
This is a Kylie Kwong recipe. Simplicity at its best, and this vegetable loving family love this recipe! The key is not to overcook the bok choy.
Provided by Tisme
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Seperate the bok choy leaves and wash thoroughly.
- Fill a large saucepan with water and bring to the boil.
- Stir in vegetable oil, add bok choy and simmer until it is bright green and tender - about 1 minute. Using tongs, immediately remove bok choy from water and place on a serving plate.
- Drizzle with oyster sauce and just a dash of sesame oil.
- Heat peanut oil in a small frying pan until moderately hot and very carefully pour over bok choy.
- Serve immedialtely.
BOK CHOY WITH SHIITAKES AND OYSTER SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak shiitakes in one cup of very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic if you are using it, reconstituted mushrooms, and about 1/4 cup reserved mushroom water. Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
- Meanwhile, in a small skillet heat remaining 2 tablespoons oil; sauté fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
- Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1248 milligrams, Sugar 3 grams
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