Lee Yeon-bok's Stir-fried Bok Choy
A crunchy Chinese-style side dish made by briefly blanching bok choy to lock in moisture and texture, then quickly stir-frying with oyster sauce in just 10 minutes.
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanching the vegetables in boiling water before stir-frying removes their raw green smell and allows seasoning to penetrate better.
- As vegetables release moisture over time, which can wash off the seasoning, adding a bit of starch powder helps the seasoning stick to the vegetables.
- You can apply the same method to other vegetables like Korean young cabbage, romaine lettuce, or cabbage to create variations.
Recommended for
- Those who want to quickly make an impressive Chinese-style vegetable side dish in under 10 minutes.
- Those who want to properly bring out the crunchy texture and deep flavor of vegetables.
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