Bok Choy with Oyster Sauce
- 1lb 2oz (500g) baby bok choy, halved lengthwise
- ½ cup chicken stock
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- pinch of sugar
- 2 tsp cornstarch
- 1 tbsp vegetable oil
- one 1in (2.5cm) piece of fresh ginger, peeled and shredded
- 2 garlic cloves, chopped
Instructions:
Prepare ahead:Â Bring a large saucepan of water to a boil, add the bok choy, and blanch for 1 minute. Drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.
- Step 1 can be completed several hours in advance
- Mix together the stock, oyster sauce, soy sauce, rice wine, and sugar in a small bowl. Sprinkle in the cornstarch and stir until dissolved. Heat the oil in a wok over medium-high heat. Add the ginger and garlic and stir-fry for 15 seconds. Add the bok choy and stir-fry for 1 minute.
- Add the stock mixture and stir until the sauce has thickened and coats the bok choy. Transfer to a serving bowl and serve hot.