Bok Choy with Oyster Sauce
Bok Choy with Oyster Sauce. Have you ever wish to know how to cook those delicious blanched vegetables with oyster sauce served at Chinese restaurants? The cooking method is not as complicated as it seems. In fact it is so simple that a newbie cook can do it. There are two stages of cooking. These involve blanching the vegetables and cooking the sauce. The vegetables should not be overcooked to retain its crispiness and vibrant color. Adding a few drops of oil to the blanching water will help retain the vibrant color of the vegetables. Here is the recipe of my restaurant style Bok Choy with Oyster Sauce.
Ingredients:
1 bunch baby bok choy, each stalk trimmed and split in half
2-3 cloves garlic, chopped
2-3 tablespoon oyster sauce
cooking oil
Cooking procedure:
In a pot heat half full of water add few drops of cooking oil and bring to a boil. Add in the baby bok choy stalk first in the boiling water and quickly blanch for about a minute or until they are just half cooked, do not overcook vegetables. When done drain excess water and arrange in a platter. I a small wok heat about 2 to 3 tablespoon of cooking oil. Stir in the garlic and fry for about half a minute or until color start to turn light brown. Immediately remove fried garlic and some of the oil, keep aside. Heat the remaining oil and add the oyster sauce and equal amount of water. Keep stirring until the sauce is blend uniformly and start to boil. Pour the sauce over the blanched bok choy. Garnish with the reserved fried garlic including the oil and serve immediately.
See other similar vegetables recipe:
Choy Sum with Oysters Sauce
Adobong Bok Choy, Chinese Cabbage Adobo
Ingredients:
1 bunch baby bok choy, each stalk trimmed and split in half
2-3 cloves garlic, chopped
2-3 tablespoon oyster sauce
cooking oil
Cooking procedure:
In a pot heat half full of water add few drops of cooking oil and bring to a boil. Add in the baby bok choy stalk first in the boiling water and quickly blanch for about a minute or until they are just half cooked, do not overcook vegetables. When done drain excess water and arrange in a platter. I a small wok heat about 2 to 3 tablespoon of cooking oil. Stir in the garlic and fry for about half a minute or until color start to turn light brown. Immediately remove fried garlic and some of the oil, keep aside. Heat the remaining oil and add the oyster sauce and equal amount of water. Keep stirring until the sauce is blend uniformly and start to boil. Pour the sauce over the blanched bok choy. Garnish with the reserved fried garlic including the oil and serve immediately.
See other similar vegetables recipe:
Choy Sum with Oysters Sauce
Adobong Bok Choy, Chinese Cabbage Adobo
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