How to cook Bok Choy

Ingredients

• 1 lb Bok Choy (washed, trimmed, and cut in half lengthwise)
• 1 tsp Vegetable Oil (added to blanching water for gloss)
• 1 clove Garlic (minced)
• 2 tbsp Soy Sauce (regular or low‑sodium)
• 1 tbsp Oyster Sauce (adds umami depth)
• 1 tsp Sesame Oil (to finish the sauce, gives nutty aroma)
• 1 tsp Brown Sugar (balances salty flavors)
• 1 tsp Cornstarch (mixed with 2 tsp water to form slurry)
• 4 cups Water (for blanching)

Instructions

1. Prepare the Bok Choy

   Rinse the bok choy under cold water, trim any tough stems, then cut each head in half lengthwise.

   Time: PT5M

2. Set Up the Blanching Water

   Fill a large pot with 4 cups of water, add 1 tsp vegetable oil, and bring to a rolling boil.

   Time: PT3M

   Temperature: 100°C

3. Blanch the Bok Choy

   Submerge the bok choy halves fully in the boiling water. Blanch for 2–3 minutes until bright green and still crisp.

   Time: PT3M

   Temperature: 100°C

4. Shock and Drain

   Immediately transfer the blanched bok choy to a colander and run under cold water for 30 seconds to stop cooking.

   Time: PT1M

5. Make the Garlic Oyster Sauce

   In a small bowl, combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp brown sugar, and the minced garlic. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).

   Time: PT3M

6. Cook the Sauce

   Heat a non‑stick skillet over medium heat, pour in the sauce mixture, and stir continuously for 2–3 minutes until it thickens and becomes glossy.

   Time: PT3M

   Temperature: Medium heat

7. Combine Bok Choy and Sauce

   Add the blanched bok choy to the skillet, toss gently to coat evenly with the sauce. Cook for another 1 minute just to warm through.

   Time: PT1M

   Temperature: Medium heat

8. Serve

   Transfer the coated bok choy to a serving dish and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

70

Protein

3 g

Carbohydrates

8 g

Fat

2 g

Fiber

2 g