Chinese baby bok choy is a wonderful leafy green vegetable. It may take you more time to clean the bok choy than it will take you to cook it. I always find dirt hiding between the leaves. And because I like to leave my bok choy whole, it takes me a little longer to make sure they are clean. I let mine take a couple baths in a salad spinner. I soak them while I'm making the sauce and rinse them a few times. A quick spin and my bok choy is ready to go.
Chinese Baby Bok Choy
1 Tbs Soy Sauce
3 Tbs Oyster Sauce
2 Tbs regular Rice Vinegar
1 Tbs Peanut Oil
2 Tbs finely minced garlic
6 to 8 bunches of baby bok choy
pinch of sugar
Mix soy sauce, oyster sauce, sugar, and vinegar - set aside.
Heat oil over high heat. Add garlic and bok choy. Stir-fry for 2 minutes. Add 2 to 3 Tbs of water and cover. Cook for 2 minutes max. You do not want to overcook the bok choy.
Remove from pan and drizzle with sauce.
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covered percent of daily need