The first time my friend tried this oyster 🦪 sauce & garlic 🧄 bok choy they asked if MSG was in it. This recipe does not normally include MSG (but that sounds like it would be a nice touch) because it is already addictive and delicious on its own. The garlic oil and oyster sauce completely infuse the mild bok choy, creating an aromatic and flavorful dish. In addition, this vegetarian recipe is incredibly simple to make and only takes ten minutes. After you try it, you will find yourself buying bok choy whenever you go to the store. I hope you enjoy!
16 oz baby bok choy (xiao bai cai, 小白菜)
1 tsp. vegetable oil
pot of water
Garlic 🧄 Oil:
3-4 tbsp vegetable or peanut 🥜 oil
8-10 cloves garlic, minced
Oyster 🦪 Sauce:
1/4 tsp sugar
1 1/2 tbsp oyster sauce
1 1/2 tbsp hot water
1 tsp shaoxing wine (optional)
Blanch the bok choy. Heat a pot of water and 1 teaspoon vegetable oil over high heat. Once the water comes to a r0lling boil, add the bok choy and blanch for 15 seconds.
Make Garlic oil. Heat oil in a small pot over a medium flame. When tiny bubbles form, add the chopped garlic & stir frequently to make sure it doesnt burn. Once the garlic turns a light golden brown color, transfer to a small bowl.
Make Oyster sauce. Prepare the sauce by mixing sugar, oyster sauce, & hot water in a small bowl.
Serve. Cut the thick ends of the blanched greens if preferred. Assemble the bok choy on a serving plate and drizzle garlic oil and the oyster sauce mixture over the vegetables. Mix to incorporate and enjoy!