Ingredients with Measurements:
- 1 pound bok choy, washed and trimmed
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed: None
Step-by-step instructions:
1. Cut the bok choy into bite-sized pieces, separating the stems from the leaves.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the garlic and ginger, and stir-fry for 30 seconds or until fragrant.
4. Add the bok choy stems to the skillet and stir-fry for 2-3 minutes or until slightly softened.
5. Add the bok choy leaves to the skillet and stir-fry for another 2-3 minutes or until wilted.
6. In a small bowl, whisk together the oyster sauce, soy sauce, cornstarch, and water.
7. Pour the sauce over the bok choy and stir-fry for another minute or until the sauce thickens and coats the vegetables.
8. Remove from heat and serve hot.
15-20 minutes
Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 80
- Fat: 5g
- Carbohydrates: 8g
- Protein: 3g
- Fiber: 3g
- Sodium: 450mg
Substitutions for ingredients:
- Bok choy can be substituted with other leafy greens such as spinach or kale.
- Vegetable oil can be substituted with sesame oil for a nuttier flavor.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Add sliced red bell peppers or carrots for extra color and crunch.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to wash the bok choy thoroughly to remove any dirt or debris.
- Cut the stems into smaller pieces than the leaves to ensure even cooking.
- Stir-fry quickly over high heat to retain the crispness of the vegetables.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter for family-style dining.
- Garnish with sliced green onions or sesame seeds for extra flavor and texture.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed dumplings or potstickers.
- Egg drop soup or hot and sour soup.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the bok choy is too tough, blanch it in boiling water for 1-2 minutes before stir-frying.
Food safety advice:
- Make sure to cook the bok choy to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
- Bok choy is a type of Chinese cabbage that has been cultivated for over 6,000 years.
Flavor profiles:
- The oyster sauce adds a savory and slightly sweet flavor to the dish, while the bok choy adds a refreshing and slightly bitter taste.
Serving suggestions:
- Serve as a side dish or as a main course with rice or noodles.
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Region: Chinese