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Brian Sunter

Bok Choy with Garlic Sauce

Restaurant-style blanched bok choy drizzled with a savory-sweet garlic sauce made from five simple ingredients. Ready in 10 minutes.

via youtu.be

10 minutes cook 5 minutes prep 15 minutes total 3 servings
chinese bok-choy vegetable side-dish garlic vegetarian quick
Scale
Units

Nutrition

Estimates per serving (recipe yields 3).

Calories
163
total 489
Protein
6g
total 18g
Carbs
15g
total 45g
Fat
10g
total 30g
Fiber
3g
total 9g

The garlic sauce works on everything — try it on broccoli, gai lan, or snap peas.

Ingredients

  • 2 lb bok choy
  • 1 tablespoon neutral oil
  • 1½ teaspoons salt
  • 7 cloves minced garlic
  • 3 tablespoons vegetarian oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon toasted sesame oil

Equipment

  • pot
  • small pan

About

Ever wonder why Chinese restaurant vegetables always taste so good? The secret is blanching in salted oil water and a killer garlic sauce. This five-ingredient sauce will taste good on everything. Only 10 minutes to make at home. Based on a recipe from Tiffy Cooks.

Instructions

1

Cut 2 lb bok choy in half lengthwise. If the stalks are large, cut in half again. Rinse well to remove any grit between the stalks.

Blanch

2

Bring a pot of water to a simmer. Add 1 tablespoon neutral oil and 1½ teaspoons salt to the water.

3

Add the bok choy and blanch for 3-4 minutes — you want it soft yet still crunchy. Remove and drain well, then arrange on a serving plate.

Make the Garlic Sauce

4

In a small pan , combine 7 cloves minced garlic , 3 tablespoons vegetarian oyster sauce , 2 tablespoons soy sauce , 1 tablespoon sugar , and 1 tablespoon toasted sesame oil . Let it simmer for 1-2 minutes until the sugar has melted and the sauce is fragrant.

Serve

5

Drizzle the garlic sauce over the blanched bok choy. Serve immediately.

View Cooklang Source
recipe.cook 
---
title: Bok Choy with Garlic Sauce
description: "Restaurant-style blanched bok choy drizzled with a savory-sweet garlic sauce made from five simple ingredients. Ready in 10 minutes."
servings: 3
total time: 15 minutes
prep time: 5 minutes
cook time: 10 minutes
tags: [chinese, bok-choy, vegetable, side-dish, garlic, vegetarian, quick]
cuisine: Chinese
difficulty: easy
nutrition-calories: 489
nutrition-protein: 18g
nutrition-carbs: 45g
nutrition-fat: 30g
nutrition-fiber: 9g
nutrition-note: The garlic sauce works on everything — try it on broccoli, gai lan, or snap peas.
source: https://youtu.be/-iCb_vOzqF8
long_description: "Ever wonder why Chinese restaurant vegetables always taste so good? The secret is blanching in salted oil water and a killer garlic sauce. This five-ingredient sauce will taste good on everything. Only 10 minutes to make at home. Based on a recipe from Tiffy Cooks."
---

Cut @bok choy{2%lb} in half lengthwise. If the stalks are large, cut in half again. Rinse well to remove any grit between the stalks.

== Blanch ==

Bring a #pot{} of water to a simmer. Add @neutral oil{1%tablespoon} and @salt{1½%teaspoons} to the water.

Add the bok choy and blanch for ~blanch{3-4%minutes} — you want it soft yet still crunchy. Remove and drain well, then arrange on a serving plate.

== Make the Garlic Sauce ==

In a #small pan{}, combine @minced garlic{7%cloves}, @vegetarian oyster sauce{3%tablespoons}, @soy sauce{2%tablespoons}, @sugar{1%tablespoon}, and @toasted sesame oil{1%tablespoon}. Let it simmer for ~{1-2%minutes} until the sugar has melted and the sauce is fragrant.

== Serve ==

Drizzle the garlic sauce over the blanched bok choy. Serve immediately.

> This sauce works on everything — try it with broccoli, gai lan, snap peas, or asparagus.