Ingredients
3 bunches baby bok choy, bottom ends removed
3 tablespoons oyster sauce
1 teaspoon granulated white sugar
2 teaspoons minced garlic
10 teaspoons water
1/8 teaspoon ground black pepper
1/4 teaspoon sesame oil
3 tablespoons cooking oil
Salt to taste (optional)
Instructions
- In a small bowl, mix oyster sauce, sugar, sesame oil, and water. Stir and set aside.
- In a pan or wok, add cooking oil and minced garlic. Turn heat to medium and cook until garlic turns light brown.
- Add the sauce mixture and black pepper. Stir and bring to a gentle boil.
- Add the bok choy. Stir to coat evenly in the sauce, then cover and cook for several minutes until bok choy is just tender and sauce has reduced by half.
- Taste and add a pinch of salt if needed.
- Transfer to a serving dish and serve warm with rice.
Notes
- Use vegetarian oyster sauce for a plant-based version.
- Add chili flakes or chili oil for a spicy variation.
- Enhance with ginger, mushrooms, or toasted sesame seeds.
- Do not overcook to avoid soggy bok choy.
- Best enjoyed fresh but stores well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 510mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
