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Sautéed Bok Choy with Garlic and Oyster Sauce

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This simple bok choy stir-fry from chef Melissa King makes a great side dish for a festive feast during Lunar New Year. “The Lunar New Year is a time to celebrate and gather with your loved ones over a large spread of food!” says Melissa, a Top Chef winner whose unique style of cooking combines modern California cuisine with Chinese flavors and techniques. Oyster sauce lends pleasant salty sweetness to the bok choy, while a splash of fish sauce brings umami and savory flavors; the chef’s go-to brand is Three Crabs fish sauce.

Prep Time 15 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 1 lb. (500 g) baby bok choy
  • 2 Tbs. canola oil
  • 8 garlic cloves, peeled
  • 2 Tbs. Chinese oyster sauce
  • 2 tsp. fish sauce
  • 2 tsp. sugar
  • Kosher salt and freshly ground pepper

Directions

If the bok choy is very small (about 3 inches/7.5 cm or less), simply trim any brown from the base of the stems. If the bok choy is 3 to 5 inches (7.5 to 13 cm) long, trim any brown from the base, then halve the heads lengthwise. If it’s larger than 5 inches (13 cm), cut crosswise into 1-inch (2.5-cm) pieces. Wash well in a bowl of water and drain very well.

Heat a large fry pan or wok over high heat until it smokes lightly, about 1 minute. Add the canola oil, swirl the pan and then add the garlic. Cook, tilting the pan so the oil pools around the garlic and flipping the cloves occasionally, until light golden brown all over, about 2 minutes.

Add the bok choy (carefully, because it may splatter), then spread it out a bit and cook, undisturbed, for 30 seconds. Stir well, then continue cooking, stirring and flipping occasionally, for 30 seconds more.

Add the oyster sauce, fish sauce, sugar, 1/2 tsp. salt and several grindings of pepper and cook, stirring frequently, just until the stems are tender but still crisp and before the vibrant green color dulls, about 1 minute more. Season to taste with salt and serve in a shallow bowl. Serves 4.

Recipe courtesy of Melissa King

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