Yeo Kyung-ok's Bok Choy with Oyster Sauce

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.