Choy Sum In Oyster Sauce Food

CHOY SUM IN OYSTER SAUCE

Steps:

• blanch the choy sum in a llarge pan of boiling water for 30 seconds, drain ans set aside.
• in a preheated wok or deep pan, heat oil and stir fry garlic until fragrant. add the choy sum and toss for 1 minute.
• stir in the oyster sauce and serve.

CHOY SUM WITH OYSTER SAUCE

Steps:

• Bring a large saucepan of water, 1 teaspoon vegetable oil, 1 pinch salt, and 1 pinch sugar to a boil. Add choy sum and cook for 30 seconds. Drain, pressing gently to squeeze out excess water. Place choy sum on a serving dish.
• Heat remaining 2 teaspoons oil in a wok or skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add 2 tablespoons water, oyster sauce, Shaoxing wine, soy sauce, 1/4 teaspoon sugar, and monosodium glutamate; bring to a boil.
• Mix remaining 1 tablespoon water and cornstarch together in a small bowl. Pour into the wok; cook and stir until sauce thickens, about 1 minute. Pour sauce over the choy sum.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
• Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.

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

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.

BABY BOK CHOY WITH OYSTER SAUCE

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.