Baby Bok Choy with Oyster Sauce

    20 minutes

    Bok choy seasoned with rice wine and oyster sauce is a popular side dish in Chinese cuisine. It is very quick and easy to make.

    11 people made this

    Serves: 3 

    • 1 pinch salt
    • 1 pinch sugar
    • 1 teaspoon oil
    • 500g baby bok choy
    • 2 teaspoons vegetable oil
    • 1/2 teaspoon finely chopped garlic
    • 1 tablespoon oyster sauce
    • 1 teaspoon Chinese rice wine
    • 1/4 teaspoon sugar
    • 1/2 teaspoon soy sauce
    • 2 tablespoons water
    • 1 teaspoon cornflour, mixed with 1 tablespoon water

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large saucepan of water to boil, and add the pinches of salt and sugar and 1 teaspoon vegetable oil.
    2. Add the baby bok choy to the boiling water and cook for 30 seconds, drain and lightly squeeze out any excess water. Place the bok choy on a serving dish.
    3. Heat the 2 teaspoons oil in a wok over high heat. Stir fry the garlic for 30 seconds, then add the oyster sauce, rice wine, 1/4 teaspoon sugar, soy sauce and water. Bring the mixture to the boil.
    4. Add cornflour slurry and cook for 1 minute or until the sauce is thickened. Pour the sauce over the bok choy and serve.

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    Added extra Oyster Sauce, Shimeji Mushrooms (delicous!) and Chicken Tenderloins. My 18 month old daughter could not get enough of this will definitely make again  -  25 Jul 2013