Jennifer Causey
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.
How to Make It
Step 1
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.
Step 2
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.
