Sautéed Bok Choy with Garlic
Sautéed bok choy is quickly blanched and then browned in a skillet with garlic, soy sauce, and oyster sauce for an easy baby bok choy side dish ready in about 20 minutes.
Equipment
- Large pot
- mixing bowl
Ingredients
- 3 baby bok choy
- 2 teaspoons vegetable oil
- 2 cloves minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- crushed red pepper flakes
- salt and pepper
- sesame seeds
Instructions
- Prepare the bok choy and ice bath. Wash the baby bok choy well, including between the stalks where dirt can collect. Add ice and cold water to a mixing bowl to make an ice water bowl. Set aside.
- Blanch the bok choy. Bring salted water to a rolling boil and add bok choy, cooking for 1 minute. Immediately remove from boiling water and place into the ice bath to cool. Drain and pat dry thoroughly with paper towels so excess water does not cause splattering or prevent browning in the skillet.
- Cook the garlic. Add oil and garlic to a skillet and heat over medium-high heat, cooking for about 1 minute.
- Brown the bok choy. Add bok choy and brown on each side about 2-3 minutes per side. Avoid overcrowding the skillet so the bok choy can make good contact with the pan. If the baby bok choy is large, it can be cut lengthwise to make it easier to brown.
- Add the sauces. Add soy sauce and oyster sauce and toss to coat well.
- Season with salt, pepper, and crushed red pepper flakes and toss to coat. Taste before adding additional salt since soy sauce and oyster sauce are already salty. Adjust the crushed red pepper, salt, and pepper to taste.