Tiny Bok Choy in Vinegar and Oyster Sauce

1 1/2 pounds smallest baby bok choy
4 medium garlic cloves, sliced
1/4 teaspoon kosher salt
1 teaspoon Totole chicken powder mixed with 4 tablespoons water or 4 tablespoons chicken broth
3 tablespoons oyster sauce
1 1/2 tablespoons Zhenjiang vinegar
1 tablespoon Chinese light soy sauce

Cut baby bok choy in half vertically, from top to bottom. Rinse and dry well (a salad spinner is good for this).

Heat wok over a high flame and add 2 tablespoons canola or peanut oil. When the oil is hot, lower flame and add garlic slices. Stir-fry briefly to soften, but do not brown.

Add bok choy, increase flame, and stir-fry for about 2 minutes. Add the salt and chicken broth and cover pan. Steam for about 1 minute and check doneness. When cooked through but still crisp, plate bok choy.

Mix oyster sauce, vinegar and soy sauce in a bowl or measuring cup and heat in the microwave for 20 seconds. Drizzle sauce over the bok choy and serve.

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