Baby Bok Choy With Oyster Sauce

I have made variations of this since childhood. If you blanch the Asian greens in plenty of water they would be bright green, crisp-tender, and all the grit would drop to the bottom of the blanching pot leaving the greens grit free.

It gives the dish a good consistency (ie not runny) if you mix a little corn or tapioca starch to the sauce (equal quantity soy and oyster) and cook them with some minced fresh ginger and garlic. Then add the steamed or stir fried bok choy back to the "cooked" sauce.

Six Stars? Made this many times, but with different sauce. I like Sam's better. We just finished a platter, served only with some rice; pleased and fully satisfied. Cleaning baby bok-choy is easy: Root end up, immerse leaves in a deep bowl of water and drain multiple times, finishing with a couple of inverted rinses. Some don't bother, but I don't like the grit; B-C grows best in slightly sandy soil, so some will get in. It cooks quickly, so have everything else ready. Thanks Sam!!

I've noted all the comments on cleaning the bokchoy. Maybe it depends on where you buy it? I've never had too much trouble with that. I'd suggest holding them under the sprayer of your faucet, then soaking in water a while.

This is such a delicious combination that I make it for myself for lunch quite often (like today). I like to add sauteed shiitake mushrooms to this.

Chinese restaurant syndrome is not a medical condition, it's just racism. The sodium in MSG carries the same risks as using salt.

Sauteed ground pork with green onions, garlic, ginger - sprinkled on top of Bok Choy before serving. Delish!

Too much liquid and too thin... next time I'll cook the bok choy in the sauce, not water, and reduce it a bit. Sugar not needed, the oyster sauce is a little sweet.

I added 6 medium size shrimp per serving. Started them along with the garlic for one minute before adding the bok choy. Tasty!

I use a colander with a pot under it. Fill it with water to cover the baby bok choy (I usually separate the leaves from the baby core so each leaf and base it squeaky clean, without grit). The pot underneath will hold the water so that the grit settles in the pot. Remove the water, I pour it down house plants or outdoor plants. Refill water. Repeat a few times till there is no grit left n the pot below.

You can also opt to steam the bokchoy, instead of stirfrying, then add the sauce.

Fish sauce is made from fermented anchovies. It is a clear amber liquid, pungent, salty, and quite potent. It is used extensively in Thai and Indonesian cooking, while oyster sauce is primarily Chinese. Oyster sauce is more complex and less assertive. Thick, with salty/peppery/sweet/tangy flavors, it is added by tablespoonfuls, rather than teaspoons. Both dishes would be tasty, but very, very different.

Added chopped ginger to garlic, very simple dish very good flavor.

This recipe is delicious. However, I do prefer to cut the ends off the bok choy and cook as individual sections/leaves. It's easier to eat that way, as well as to clean the grit out.

Also, I like to take the bok choy apart to clean it and cut it up in half or in thirds to make it easier to eat. And I like to char it a bit for a better flavor, and cook it an additional minute or two.

I love this! Leafy greens from Asian markets have to be cleaned extra well, as they can have grit/sand in them.