Baby Bok Choy with Oyster Sauce

“We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley”
READY IN:
7mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons oyster sauce
  • 3 tablespoons chicken stock
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch, mixed with
  • 1 tablespoon chicken stock
  • 1 bunch baby bok choy, bottoms trimmed but stalks left whole with some still 'stuck together',washed (about 3/4 lb.)

Directions

  1. In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
  2. Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
  3. Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
  4. Pour oyster sauce over it and serve.

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