Bok Choy is one of the well-loved vegetables and blended with Oyster Sauce it has actually become one of the favorite Filipino Recipes and has been present in festivities and ordinary mealtime.
In this post we'll cover:
Bok Choy in Oyster Sauce Recipe Preparation
It’s very easy to prepare and cook the Bok Choy in Oyster Sauce because aside from having just a few ingredients, it’s more enjoyable to eat the vegetable if it’s not overcooked.
This may be a Chinese dish but you can add some ingredients to have a Filipino twist on it.
It will actually take only ten (10) minutes to prepare and cook so you can even cook it when you need a quick meal on a weekday.
Bok choy in oyster sauce stir fry recipe
- 4 bunches Bok Choy or you can use Broccoli to change things up
- 1 tbsp soy sauce
- 3½ tbsp oyster sauce
- 1 pinch sugar
- 2 tbsp rice vinegar
- 1 tbsp olive oil
- 1 tbsp garlic minced
- ½ tsp sesame oil
- 1 block tofu
- Combine Soy Sauce, Oyster Sauce, Rice Vinegar, and the sugar in a bowl and then set them aside. You'll need it in a minute to make a delicious drizzle. Just whisk it all together in the bowl so the sugar has dissolved completely.
- Now give the Bok Choy a little rinse in the sink so any dirt still in there can clean off.
- Mince the garlic into small pieces so you can easily fry them up to add some extra flavor to the Bok Choy
- You can go ahead and drain the tofu from the package to get all of the liquid out. Then, get most of the moisture out using a kitchen towel or paper towels as these absorb the liquid well. You don't want the tofu to be too wet as you won't be able to get it to fry properly.
- Cut the block of tofu into slices and then cut those slices into smaller pieces
- Heat oil in a skillet over high heat.
- When it simmers, add garlic, then Bok Choy and stir-fry for 2 minutes.
- Add 2 tbsp. of water in the skillet then cover it. I use some aluminum foil for this but you can also use the lid.
- Allow cooking for 3 minutes or until the Bok Choy has softened.
- In the meatime, stir-fry the pieces of tofu in a skillet until they are golden brown, I like mine a little crispy but you can keep them more on the softer side if you'd like. If you like them really crispy like I do, dip them in flour on each side. Because they're still a little moist, the flour will stick right on there and it gives it a golden brown exterior when frying.
- Remove Bok Choy from the skillet and place it on a platter. Add some steamed rice and the slices of crispy tofu to get a full meal.
- Drizzle the prepared sauce over the vegetables.
As always, make sure to buy the freshest Bok Choy to ensure the best-tasting dish.
Check if there are no dry parts or bites on the leaves. Of course, you also have to buy the best brand of oyster sauce. Bok Choy, on its own, is already a tasty vegetable.
You can even just steam it and it’s ready to eat.
But if you want a more special dish for your family or if you’re celebrating a special occasion, you should try this recipe and they will love it.
The sweet and distinct taste of oyster and the crispness of the half-cooked Bok Choy is more than worth trying.
Servings and Health Benefits
Serving this with a cup of hot steamed rice will make it all the more mouth-watering.
Not only the vegetarians will love this but also those that don’t eat many veggies because of the wonderful taste that oyster sauce had added to the lusciousness of the Bok Choy.
The kiddos might start loving vegetables once they get to taste this.
This Bok Choy in Oyster Sauce Recipe isn’t only for the hungry tummy but it’s also nice to know that it is also loaded with vitamins and minerals.
It’s very high in iron, potassium, calcium, manganese, and magnesium. It’s also loaded with vitamins A & C and B6. There’s also zero cholesterol in this recipe so what else can be asked for?
Imagine getting to consume a very appetizing meal without feeling the usual guilt when eating other dishes that are bad for the body.
Oyster sauce was said to have originated in the Guandong Province, China. In 1888, it was accidentally invented by Lee Kum Sheung when he lost track of the time while he was cooking oysters.
He suddenly smelled something with such a strong aroma and when he lifted the pot lid, he saw that what used to be a clear oyster soup had become a brownish, thick sauce with a delightfully delicious taste.
Since then, his invention, the Lee Kum Kee Oyster Sauce became a tremendous hit. Soon after, many dishes were created using this sauce.
One of the truly delectable dishes you can enjoy this taste with is the Bok Choy in Oyster Sauce Recipe.
I hope you have enough to make this recipe yourself now.
This Bok Choy with Oyster Sauce Recipe can be served weekly so you can start making your family enjoy healthy eating. Salamat po.
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