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
Nutrition
Authored values; per-serving basis not stated.
- Calories
- 489
- Protein
- 18g
- Carbs
- 45g
- Fat
- 30g
- Fiber
- 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
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
Bring a pot of water to a simmer. Add 1 tablespoon neutral oil and 1½ teaspoons salt to the water.
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
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
Drizzle the garlic sauce over the blanched bok choy. Serve immediately.
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View Cooklang Source
---
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."
rating: 4.5
---
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.