Braised baby bok choy

Braised baby bok choy

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This is a quick and easy way to prepare bok choy. It is delicious as one of many dishes in a Chinese meal, or to serve with stir-fried pork and steamed white rice. You can prepare everything in advance and then cook the bok choy at the very last minute.

Ingredients

Quantity Ingredient
400-500g baby bok choy
1 litre water mixed with 1 teaspoon salt
2 tablespoons peanut or vegetable oil
1 large garlic clove, thinly sliced
1 tablespoon fresh ginger, grated or thinly sliced
scant teaspoon sesame oil
1 teaspoon brown sugar
2 tablespoons oyster sauce

Method

  1. Lightly trim and tail each bok choy, then halve each one lengthwise. Bring the water and salt to the boil in a large frying pan and add the bok choy. Cover and cook for 2-3 minutes, or until tender but still a bit springy. Remove with a slotted spoon, drain quickly and set aside.
  2. Heat the oil in a wok or frying pan. Add the garlic and ginger and stir-fry for 30 seconds or so, then pour in the sesame oil, brown sugar and oyster sauce and stir until the sugar dissolves. Add the bok choy to the wok and braise for just a minute more. Arrange the bok choy on a serving platter and pour the lovely cooking juices over the top. Serve immediately.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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