Bok Choy

19 July 2022

I can't tell you how much I want to eat this right now while typing this. I loved this side dish and know it will be in our rotation FOREVER. It was so good! SO GOOD. 

1 tablespoon soy sauce
3 ½ 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

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.

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