The Easiest Bok Choy Recipe

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 small Shallot (peeled and thinly sliced)
• 2 cloves Garlic (minced)
• 2 tablespoons Oyster Sauce (prefer a good quality brand)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 pound Bok Choy (washed, stems separated from leaves; if small, halve the whole head)
• 4 cups Water (for blanching)

Instructions

1. Sauté aromatics

   Heat the vegetable oil in the wok over low heat. Add the sliced shallot and minced garlic, stirring constantly until they turn golden brown and fragrant.

   Time: PT3M

   Temperature: low

2. Add sauce mixture

   Turn off the heat, then stir in the oyster sauce and soy sauce until fully combined. Set the sauce aside.

   Time: PT1M

3. Prepare and blanch bok choy

   Separate the bok choy stems from the leaves. Bring a saucepan of water to a rolling boil. Blanch the stems for 30 seconds, then add the leaves and blanch for another 30 seconds. Drain immediately in a colander and let it sit to steam off excess moisture.

   Time: PT2M

   Temperature: boiling

4. Combine and finish

   Return the wok to medium‑high heat. Add the drained bok choy to the wok, pour the prepared sauce over it, and toss quickly until the vegetables are evenly coated and heated through, about 2 minutes.

   Time: PT2M

   Temperature: medium-high

Nutrition Facts

Calories

80

Protein

3 g

Carbohydrates

8 g

Fat

5 g

Fiber

2 g