• 1.50 lb Bok Choy halved


  • 6 cloves garlic minced
  • 2 tbsp oyster sauce or sub with vegetarian stir fry sauce
  • 2 tbsp regular soy sauce not light or dark soy sauce!
  • 1 tbsp shaoxing wine or sub with Dry Sherry Wine
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • ½ tsp sugar
  • ½ cup water


  1. Slice your bok choy in half if it’s about 6-7 inches long. If it’s baby bok choy you may skip this step.
  2. Wash in-between the leaves of your bok choy for hidden dirt.
  3. In a bowl, combine sauce ingredients and set aside.
  4. Fill your wok or pot halfway with water and bring to a boil over high heat. Once it’s boiling, lower your bok choy and blanch until the leaves turn vibrant green, about 30-45 seconds. Strain immediately.
  5. Lay the bok choy on a serving plate and set aside.
  6. In the same wok or pot, wipe it dry. Set over medium heat. Once hot, pour sauce in and allow this to simmer until sauce thickens and reduces.
  7. Once thick, pour sauce over greens. Enjoy!

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