A burst of vibrant green and a savory aroma fills the kitchen as you prepare a dish that marries the crispness of bok choy with the umami richness of oyster sauce. This simple yet delicious Bok Choy with Oyster Sauce takes just 15 minutes to prepare and serves as an incredible side dish or a light vegetarian main course. The quick cooking process helps retain the vegetable’s crunch while infusing it with flavor, making it a favorite for any meal.
This recipe is perfect for weeknight dinners or when entertaining guests looking for a simple yet impressive dish. It can easily be made ahead of time; just store it in the fridge and reheat before serving.
Why You’ll Love This Recipe
- Bright, crisp bok choy brings freshness to your table.
- A quick 15-minute cooking time fits perfectly into busy schedules.
- Two sauce options, whether you prefer it thin or thick.
- The combination of garlic and oyster sauce creates an irresistible aroma.
What You’ll Need
Here’s everything you’ll need to whip up this delightful dish.
For the Bok Choy
- 2 lb bok choy, trimmed and halved
For the Sauce
- 2 tbsp oil, any neutral oil
- 2 tbsp garlic, minced (about 4 cloves)
- 3 tbsp oyster sauce
- ¼ tsp granulated sugar, optional
- ¾ cup water
- 5 tbsp oyster sauce
- 1 tbsp cornstarch
- ½ tsp granulated sugar, optional
Use low-sodium oyster sauce for less sodium.
Substitutions & Swaps
- Bok choy can be replaced with kale or spinach.
- Neutral oil can be substituted with sesame oil for added flavor.
- Cornstarch can be replaced with arrowroot powder.
- Optional sugars can be left out for a less sweet sauce.
How to Make It
Follow these simple steps to create your dish.
Prepare the bok choy
Trim and halve the bok choy, ensuring any damaged leaves are removed. Rinse the bok choy under cold water to remove any dirt or grit.
Heat the oil
In a large skillet or wok, heat the oil over medium-high heat. Allow the oil to become shimmering, which should take about a minute.
Add the garlic
Add the minced garlic to the skillet and stir-fry for about 30 seconds until fragrant, being careful not to let it burn.
Create the sauce
In a small bowl, mix together the oyster sauce, sugar, and water. Pour this mixture into the skillet with the garlic.
Cook the bok choy
Place the bok choy into the skillet, coating it in the sauce. If you prefer a thin sauce, cover and cook for 3-5 minutes, allowing the bok choy to wilt.
Thicken the sauce (optional)
If you want a thick sauce, mix the cornstarch with 1 tablespoon of water in a small bowl. Stir this into the skillet and cook for an additional 2 minutes until the sauce thickens.
How to Store It
Fridge: store in an airtight container for 3 days.
Freezer: no, it can become watery.
Reheat: microwave for 1-2 minutes or stir-fry on low heat until heated through.
Tips for Best Results
- Do not overcook the bok choy to maintain its crisp texture.
- Use a high smoke point oil to prevent burning.
- Adjust the sugar in the sauce to balance the flavors to your taste.
- Try adding sliced chili for a spicy kick.
Serving Suggestions
- Serve it alongside steamed jasmine rice for a complete meal.
- Pair with grilled chicken or shrimp for added protein.
- Offer as a vibrant side dish for any Asian-inspired dinner.
