Bok Choy with Garlic and Oyster Sauce
Bok Choy with Garlic and Oyster Sauce is a quick and easy bok choy recipe that you can make for lunch or dinner. This involves minimal ingredients and the result is tasty bok choy dish that is perfect with warm white or brown rice.
This recipe describes one way on cooking bok choy. This is one of my favorites along with bok choy guisado. There are more exciting bok choy recipes that I have to try and share with you all.
When preparing the ingredients for Bok Choy with Garlic and Oyster Sauce, make sure that you get the freshest baby bok choy that you can have. You can cut the base of the stalk to separate the leaves so that it can be easier to handle when cooking.
Try this Bok Choy with Garlic and Oyster Sauce Recipe. Enjoy!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Bok Choy with Garlic and Oyster Sauce
Ingredients
- 3 bunches baby bok choy bottom end 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
- Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside.
- Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown.
- Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil.
- Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed.
- Transfer to a serving plate. Serve with rice.
- Share and enjoy!
Maria Theresa Malate says
I’d skip the sugar. It’s to mimic the taste of MSG, one Chinese friend told me. Oyster Sauce contains negligible MSG so that should be enough. Thanks
Vanjo Merano says
Thank you for the thoughtful comment. I added a small amount of sugar to help balance the saltiness of the oyster sauce and garlic, especially since different brands can vary in intensity. It is completely optional, and the dish will still taste good without it if you prefer a more savory profile. I appreciate you sharing your perspective and trying the recipe.
Susie Selorio says
Amazingly easy to follow. Super delicious. I pre-cooked it in the evening, intending to have my hubby eat for tomorrow’s lunch since I’ll be out tomorrow. I ended up eating more than half! Will buy more bokchoy tomorrow and cook again 🙂
Vanjo Merano says
I am glad to know that you enjoyed it, Susie. Thanks for trying the recipe.
robertjm says
What do you consider a “bunch” of Bok Choy? I cook for myself and so generally half recipes. But, when you say 3 bunches for the regular recipe is that just three baby bok choy, or does a bunch include multiple plants? An example of approximate weight would be super handy.
Steven Johnson says
Can’t wait to try this. Do you know of morning glory. Just been to Thailand and fell in love with this dish.
Dr. E. Francis says
Makes an excellent brothy-sauce in a wok. I highly reccomend!
Stephen says
>You list sugar in the ingredients
>But no mention of it in the instructions.
>I’m assuming it goes in the sesame,water
mixture ??
Wendy Ann Cham Krapp says
Love all the recipes you are sharing Vanjo…they all taste fantastic. Hope you can make an experiement with the sticky chinese rice or simply called Kiam Peng in chinese. Looking forward for more of your wonderful recipes. God bless!
Winnie Ello says
Very helpful, especially for people love to cook.