Yeo Kyung-ok's Bok Choy with Oyster Sauce
A simple Chinese-style dish featuring crisp bok choy briefly blanched and tossed in a savory oyster sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding a small amount of oil to the boiling water helps maintain the bright green color of the bok choy and gives it a smooth sheen.
- The residual heat from the blanched cabbage will naturally soften it slightly, so blanching for only about 10 seconds and skipping cold water rinse preserves the crisp texture.
- After adding the cornstarch slurry, be sure to cook the sauce thoroughly to ensure the starch is fully cooked—this prevents it from thinning out later and maintains the desired consistency.
Recommended for
- Those who want to create a sophisticated Chinese-style dish with minimal ingredients.
- Those seeking a crunchy, savory vegetable side dish with rich umami flavor.
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