BOK CHOY IN OYSTER SAUCE STIR FRY RECIPE
Bok Choy is one of the well-loved vegetables and blended with Oyster Sauce it has actually become one of the favorite recipes in the Philippines.
Provided by Joost Nusselder
Categories Side Dish
Time 10m
Number Of Ingredients 9
Steps:
- Combine Soy Sauce, Oyster Sauce, Rice Vinegar, and the sugar in a bowl and then set them aside. You'll need it in a minute to make a delicious drizzle. Just whisk it all together in the bowl so the sugar has dissolved completely.
- Now give the Bok Choy a little rinse in the sink so any dirt still in there can clean off.
- Mince the garlic into small pieces so you can easily fry them up to add some extra flavor to the Bok Choy
- You can go ahead and drain the tofu from the package to get all of the liquid out. Then, get most of the moisture out using a kitchen towel or paper towels as these absorb the liquid well. You don't want the tofu to be too wet as you won't be able to get it to fry properly.
- Cut the block of tofu into slices and then cut those slices into smaller pieces
- Heat oil in a skillet over high heat.
- When it simmers, add garlic, then Bok Choy and stir-fry for 2 minutes.
- Add 2 tbsp. of water in the skillet then cover it. I use some aluminum foil for this but you can also use the lid.
- Allow cooking for 3 minutes or until the Bok Choy has softened.
- In the meatime, stir-fry the pieces of tofu in a skillet until they are golden brown, I like mine a little crispy but you can keep them more on the softer side if you'd like. If you like them really crispy like I do, dip them in flour on each side. Because they're still a little moist, the flour will stick right on there and it gives it a golden brown exterior when frying.
- Remove Bok Choy from the skillet and place it on a platter. Add some steamed rice and the slices of crispy tofu to get a full meal.
- Drizzle the prepared sauce over the vegetables.
Nutrition Facts : Calories 162 kcal, Carbohydrate 21 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Sodium 1228 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving
STIR-FRIED PORK WITH BOK CHOY AND OYSTER SAUCE
A succulent, savoury sauce cloaks tender slices of marinated pork and fresh, crunchy Chinese vegetables in this straightforward stir-fry from GoodFood. Prep time includes marinating.
Provided by English_Rose
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Finely slice the pork and place in a mixing bowl with the rice wine or sherry, soy sauce, sesame oil and cornstarch. Stir to combine, then set aside to marinate for 15 minutes.
- Meanwhile, trim the base of the bok choy and wash the stalks thoroughly. Cut off the leaves and set aside, then chop the stalk into slices about 1in wide and set aside separately from the leaves. Finely shred the root ginger to give about 1 tbsp of strands.
- Heat the vegetable oil in a wok. When very hot and slightly smoking, add the pork mixture and stir-fry for 2-3 minutes, or until brown. Remove the pork from the wok using a slotted spoon and set the meat aside to drain.
- Add the ginger and garlic to the wok and stir-fry for 1-2 minutes or until golden. Add the chopped stalks of the bok choy and stir-fry for 2 minutes, then add the leaves, oyster sauce and 3-4 tbsp water and continue stir-frying until the sauce is bubbling.
- Return the pork to the wok and heat through with the bok choy for 1-2 minutes, then serve.
BABY BOK CHOY WITH OYSTER SAUCE
We love the combination of bright green vegetables such as bok choy or broccoli and oyster sauce. Garlicky and a little spicy, this version has a sweet-acidic punch from the addition of balsamic vinegar which has similar qualities to Chinese black vinegar. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar and the bok choy; toss to coat.
OYSTER SAUCE CHICKEN WITH BOK CHOY
Steps:
- For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
- For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
- For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.
BABY BOK CHOY WITH OYSTER SAUCE
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.
Provided by Sam Sifton
Categories easy, quick, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
- Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
- Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 659 milligrams, Sugar 1 gram, TransFat 0 grams
STIR-FRY BOK CHOY IN THAI GARLIC SAUCE
This bok choy recipe is terrific to serve as a side vegetable dish - or add tofu or your choice of chicken, pork, or seafood for a delicious mixed stir fry dish. With a rich garlic taste, the stir fry sauce is easy to make and goes well with other vegetables. Easy and quick to make, this bok choy recipe will fast become one of your vegetable favorites!
Provided by salvador1709
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
- Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
- Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
- Now add the bok choy plus 2-3 tablespoons stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
- Now add another 2-3 tablespoons sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
- Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
- To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!
Nutrition Facts : Calories 91.2, Fat 3.6, SaturatedFat 3, Sodium 1598.3, Carbohydrate 13.1, Fiber 1.1, Sugar 8.6, Protein 2.7
BOK CHOY WITH OYSTER SAUCE
This is a Kylie Kwong recipe. Simplicity at its best, and this vegetable loving family love this recipe! The key is not to overcook the bok choy.
Provided by Tisme
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Seperate the bok choy leaves and wash thoroughly.
- Fill a large saucepan with water and bring to the boil.
- Stir in vegetable oil, add bok choy and simmer until it is bright green and tender - about 1 minute. Using tongs, immediately remove bok choy from water and place on a serving plate.
- Drizzle with oyster sauce and just a dash of sesame oil.
- Heat peanut oil in a small frying pan until moderately hot and very carefully pour over bok choy.
- Serve immedialtely.
BABY BOK CHOY WITH OYSTER SAUCE
We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley
Provided by Hey Jude
Categories Lunch/Snacks
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
- Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
- Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
- Pour oyster sauce over it and serve.
Nutrition Facts : Calories 25.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.5, Sodium 441.6, Carbohydrate 2.5, Fiber 0.2, Sugar 0.4, Protein 1
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- Heat oil in a frying pan. Add oyster sauce, water, sugar, and ground white pepper. Stir until the sauce bubbles. Turn off heat and pour the sauce on the bok choy.
- Give the frying pan a quick clean. Heat the oil and stir fry the garlic until fragrant and garlic turns golden brown. Turn off heat and pour the garlic oil onto the bok choy. Serve immediately.
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