I have adapted this standard bok choy recipe by adding oyster sauce, which seems to round out the Asian flavor. The cornstarch thickens the sauce and also gives the bok choy an appealing shimmer.
Serves 4
4 baby bok choy
2 tablespoons vegetable oil
1/4 cup chicken stock or water
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 clove garlic, minced
1/4 teaspoon fresh ginger, minced
1 teaspoon cornstarch
1 tablespoon cold water
1 teaspoon sesame oil
Trim the base of the bok choy, then slice each lengthwise into four quarters or halves, depending on your preference.
In large wok or frying pan, heat vegetable oil over medium heat. Add bok choy and let simmer for 2 minutes.
Turn over pieces. Add chicken stock, oyster sauce, soy sauce, garlic and ginger. Stir until sauce is mixed, then cover pan and lower heat. Simmer for 3 to 4 minutes.
Mix the cornstarch and water in separate bowl. Stir cornstarch mixture into the pan along with the sesame oil. Simmer with top off for one more minute at medium-low heat. Remove bok choy and cover with pan sauce. Serve with rice or as a side dish.
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