Ingredients
Vegetables
- 2 lb Bok Choy
Sauce & Seasonings
- 1 tbsp oil
- 1 tbsp salt
- 6-8 cloves garlic, minced
- 3 tbsp vegetarian oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp crushed Sichuan peppercorn (optional)
Instructions
- Prepare the Bok Choy: Cut the bok choy in half lengthwise. Wash thoroughly under running water to remove any dirt, then drain and set aside.
- Blanch the Bok Choy: Bring a pot of water to a boil and add 1 tablespoon of salt and 1 tablespoon of oil. Submerge the bok choy halves into the boiling water, cover the pot, and let them cook for 2 minutes until tender but still crisp.
- Drain and Plate: Remove the bok choy from the water and drain well. Arrange the bok choy on a serving plate.
- Prepare the Garlic: Peel and mince the garlic cloves into small pieces and set aside.
- Make the Sauce: In a small bowl, combine the soy sauce, vegetarian oyster sauce, sesame oil, sugar, and crushed Sichuan peppercorns (if using). Mix well until sugar dissolves.
- Sauté Garlic and Simmer Sauce: Heat a pan over medium heat. Add the minced garlic and the prepared sauce mixture. Let this simmer gently for about 1 minute to blend the flavors and cook the garlic slightly.
- Pour Sauce Over Bok Choy: Immediately pour the hot garlic soy sauce mixture evenly over the blanched bok choy on the plate.
- Serve: The dish is ready to be served warm as a flavorful and healthy side.
Notes
- Use fresh, firm bok choy for the best texture and flavor.
- Blanching the bok choy briefly preserves its bright color and crunch.
- Adjust the garlic amount based on your preference for pungency.
- Vegetarian oyster sauce can be substituted with mushroom sauce for a similar umami effect.
- Optional Sichuan peppercorn adds a mild numbing spice; omit if preferred.
- This dish pairs well with steamed rice or as a side to main courses like stir-fried tofu or grilled meat.
- Prep Time: 4 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
