Bok Choy with Oyster Sauce

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A classic Cantonese restaurant-style side dish featuring tender-crisp baby bok choy blanched until bright green, then drizzled with a glossy, savory oyster sauce infused with garlic and a touch of sugar. Ready in under 20 minutes, it pairs perfectly with steamed jasmine rice, roasted meats, or steamed seafood.

Nutrition Facts

Per serving (estimated)

• 130 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 12 gCarbs
• 2.5 gFiber
• 4 gSugar
• 4 gProtein
• 620 mgSodium
• 380 mgPotassium
• 160 mgCalcium
• 1.8 mgIron
• 55 mgVitamin C
• 425 mcgVitamin A

Ingredients

For the bok choy

• 1 1/2 lb (about 6 heads) baby bok choy
• 8 cups water, for blanching
• 1 tsp kosher salt
• 1/2 tsp neutral oil (such as canola or grapeseed)

For the oyster sauce

• 3 tbsp oyster sauce (such as Lee Kum Kee Premium)
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1/2 tsp granulated sugar
• 1/3 cup water or low-sodium chicken stock
• 1 tsp cornstarch

For sautéing and finishing

• 1 tbsp neutral oil
• 3 garlic cloves, finely minced
• 2 thin slices fresh ginger (optional)
• 1 tsp toasted sesame oil

Directions

1. Trim the base of each baby bok choy and halve lengthwise; separate the leaves and rinse thoroughly under cold running water to remove any grit trapped between the stalks, then drain well.
2. Bring 8 cups of water to a rolling boil in a large pot, add the salt and 1/2 tsp neutral oil, then gently lower the bok choy into the water and blanch for 90 seconds until the stems are just tender and the leaves turn vivid green.
3. Using a slotted spoon or tongs, immediately transfer the bok choy to a bowl of ice water to halt the cooking and lock in the color; drain and pat dry, then arrange the halves cut-side up on a warmed serving plate.
4. In a small bowl, whisk together the oyster sauce, soy sauce, Shaoxing wine, sugar, water (or stock), and cornstarch until the cornstarch is fully dissolved and no lumps remain.
5. Heat 1 tbsp neutral oil in a small saucepan over medium heat until shimmering, then add the minced garlic and ginger slices and stir-fry for 20-30 seconds until fragrant but not browned.
6. Pour the oyster sauce mixture into the pan and bring to a gentle simmer, whisking constantly; cook for 1-2 minutes until the sauce thickens to a glossy, just-coats-the-back-of-a-spoon consistency.
7. Remove the pan from the heat, discard the ginger slices, and stir in the toasted sesame oil for a nutty finish; taste and adjust with a pinch of sugar or a few drops of soy if needed.
8. Spoon the hot oyster sauce generously over the arranged bok choy, making sure each piece is coated, and serve immediately as a side dish alongside steamed rice and your favorite protein.

Cook’s Notes

• Don't skip the ice bath after blanching — it keeps the bok choy emerald green and prevents the leaves from turning a drab olive color.
• For a vegan version, substitute the oyster sauce with vegetarian mushroom oyster sauce (made from dried shiitake) and use vegetable stock instead of chicken stock.
• If your bok choy is large, quarter it lengthwise so the thick stems cook evenly with the more delicate leaves.
• A finishing drizzle of sizzling hot oil infused with a few extra garlic slices adds the aromatic flourish popular in Hong Kong-style restaurants.
• Only stir the bok choy once during blanching; over-handling will bruise the tender leaves and muddy the cooking water.

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