Jennifer Causey
Serves 4 (serving size: 2/3 cup)

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.

You May Like