Those Bok Choy with Oyster Sauce (Chinese mini leafy cabbage) with a peanut bite is a great side dish to any Asian meal or just by itself with some rice. Healthy, simple and tasty!
This is such an easy side dish or appetizer to make, nothing more straightforward, and it’s simply a nice fresh bite into a bunch of vitamins. We all have those moments we need to refill our energy levels with some lovely crunchy veggies; this dish will do just that. Bok Choy with Oyster Sauce is a traditional Chinese/Cantonese side dish. Some blanch the bok choy, and others… like me, steam them in the wok. Some places call the vegetable by its Cantonese name, bok choy (Baak Choi); others call them Pak Choi, Pak Choy or Buk Choi, which means “white vegetable.”
Preparation of Bok Choy
Before cooking them, soak them with a touch of vinegar for a few minutes to ensure they are clean. Those tiny Chinese cabbages are loaded with vitamins and health benefits. Another essential element of this dish is not to overcook the Bok choy. They must still be crunchy and bright green since overcooking them would turn brownish and saggy. It also prevents them from losing all their nutrients and vitamins.
The recipe isn’t with definite quantities; it’s up to you the quantities of Bok choy and oyster sauce. The ingredients “with quantities” stay the same whether it’s ten mini Bok choy or 20.
Other Vegetarian Sides Dishes
So let’s make this simple dish!
Bok Choy with Oyster Sauce
- 10 Bok Choy
- 1 garlic clove (finely chopped)
- 2 tbsp peanut oil
- 2 tbsp oyster sauce
- salt and pepper
- salted peanuts
- Cut the end of the stems from the bok choy (just enough to get rid of the brown part).
- Soak the Bok Choy for 5 minutes, and drain.
- Warm up the wok or big pan to medium-high heat, and add the oil.
- Add the minced garlic, the bok choy, salt, and pepper and cover.
- Let it steam for 2-3 minutes, and shake it occasionally.
- When done, turn off the fire, and add the oyster sauce.
- Top with crushed peanuts.