Oyster sauce and a pinch of sugar add caramel flavor and color to the bok choy. A little butter turns the sauce into a glaze. This side would be excellent with a spicy main like a Szechuan-style stir-fry or a chile-laden sauce for meat or fish.
2 tablespoons rice vinegar
1 1/2 tablespoons oyster sauce
1/8 teaspoon sugar
2 teaspoons canola oil
1 pound quartered baby bok choy
1 tablespoon thinly sliced garlic
1 tablespoon unsalted butter
2 tablespoons chopped fresh basil
Added sugars 0g
Calcium 13% DV
Potassium 9% DV
How to Make It
Combine rice vinegar, oyster sauce, and sugar in a small bowl. Heat canola oil in a skillet over medium-high. Add bok choy; cook until browned, about 4 minutes.
Reduce heat to medium; cover and cook until tender, about 3 minutes. Add garlic; cook 1 minute. Add oyster sauce mixture and unsalted butter; cook, stirring occasionally, 1 minute. Sprinkle with fresh basil.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.