Those Bok Choy with Oyster Sauce (Chinese mini leafy cabbage) with a peanut bite to it 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 easier 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 nice crunchy veggies, this dish will do just that. Bok Choy with Oyster Sauce is a traditional Chinese/Cantonese side dish. Some blanchir the bok choy, and others… like me steam them in the wok. Some places call the vegetable by its Cantonese name which is bok choy (more precisely; baak choi), others call them Pak Choi, Pak Choy or Buk Choi which means “white vegetable”.
Preparation of Bok Choy
Before cooking them, start by soaking them with a touch of vinegar for a few minutes just to make sure they are clean. Those small Chinese cabbages are loaded with vitamins and health benefits. Another important element of this dish is not to overcook the Bok choy. They need to be still crunchy and bright green, since overcooking them would turn them brownish and saggy. It also prevents them from losing all their nutrients and vitamins.
The recipe given isn’t with definite quantities, it’s up to you the quantities of Bok choy and oyster sauce. The ingredients “with quantities” stays fairly the same whether it’s 10 mini Bok choy or 20.
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, drain.
- Warm up the wok or big pan to medium high heat, add the oil.
- Add the minced garlic, the bok choy, salt, pepper and cover.
- Let it steam for 2-3 minutes, shake it once in a while.
- When done, turn off the fire, add the oyster sauce.
- Top with crushed peanuts.