Yesterday I shared the Grilled Teriyaki Beef recipe from Cook’s Illustrated Asian Favorites Special Issue. I served it with bok choy cooked in an oyster sauce. Again, from the same magazine but this time written and tested by Jack Bishop.
I love bok choy but I never know exactly what to do with it. I loved the idea of having it with oyster sauce and garlic, savoury flavours with this beautiful green.
I prefer to use baby bok choy. I break it down to wash it, rip off the bottoms and then snap the stems from the greens. You need to cook them separately because the stems take longer to cook down.
One bag of bok choy (around 1 1/2 lbs) makes a lot and I love putting it in my Super Immunity Soup so I clean it all and put half of it in a plastic bag and freeze it until I am ready to make soup.
I love this sauce! It is so simple. You will need: 1 tbsp sugar, 2 tbsp oyster sauce and 1 tbsp rice vinegar.
Combine in a small bowl.
Heat large non-stick frying pan over high heat. Add 2 tbsp vegetable oil and swirl to coat. Add bok choy stems stirring constantly until edges turn translucent, 4-5 minutes.
Add 2 minced garlic cloves and 1 tbsp grated fresh ginger. Stir frequently until fragrant, 30 seconds.
Add bok choy greens and sauce. Cook stirring frequently until wilted and tender.
About 1 minute. Serve immediately.
Delicious! A wonderful restaurant-worthy dish. The only problem? It did not really work well as a sidedish for the Grilled Teriyaki Beef. The sweet meat with the savory oyster greens kind of clashed but no worries! I think it will go great with just about any other Asian dish out there.
This is a very simple recipe with readily available ingredients (I can get everything at my Superstore, even the fish sauce) and the only part that takes a while is cleaning the bok choy. I give this recipe four and a half out of five wooden spoons.
Thanks again Cook’s Illustrated Asian Favorites Special Issue for the foodie inspiration!