Description
For the Bok Choy:
4 baby bok choy, halved lengthwise
1 tbsp vegetable oil
1 tsp sesame oil
2 garlic cloves, minced
1-inch piece ginger, grated
½ tsp red pepper flakes (optional)
For the Garlic Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin for a vegetarian option)
1 tsp rice vinegar
1 tsp honey or brown sugar
¼ cup water
1 tsp cornstarch
For Garnish:
1 tbsp toasted sesame seeds
1 green onion, sliced
Directions:
Prepare the Bok Choy: Rinse bok choy thoroughly and pat dry.
Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, water, and cornstarch until smooth. Set aside.
Sauté the Bok Choy: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and red pepper flakes, stirring for about 30
seconds until fragrant.
Cook the Bok Choy: Add bok choy, cut side down, and sear for 2 minutes until slightly browned. Flip and cook for another 1-2 minutes.
Add the Sauce: Pour in the prepared sauce, stirring constantly until the sauce thickens and coats the bok choy evenly. Cook for an additional 1-2 minutes.
Serve: Plate the bok choy, drizzle with sesame oil, and garnish with sesame seeds and green onions. Serve warm.
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 120 per serving Servings: 2 servings
