Name: Braised bok choy with garlic and oyster sauce
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 4 portions
Ingredients: 600 g pak choi; 1 tablespoon vegetable oil; 2 l water; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon granulated sugar; 3 cloves garlic; 10 g ginger; 80 ml vegetable broth; 1 teaspoon cornstarch

Step by step process

Prepping and blanching the greens

1
Start the braised bok choy by halving the heads lengthwise and rinsing them thoroughly under running water so no grit hides between the leaves. Bring a pot of salted water to a boil.
2
Drop the halved heads into the boiling water and blanch them for just 60 to 90 seconds, until the stems soften slightly but the leaves stay bright green. Drain the greens right away and set them aside so they stop cooking.
TIP:
Briefly plunge leafy greens into boiling salted water, then immediately cool them in cold water. This stops the cooking process and helps the greens retain their color, texture, and fresh flavor.

Sauce and fried garlic

3
In a bowl, stir together the oyster sauce, soy sauce, sugar, sesame oil, and grated ginger. Pour in the vegetable stock and whisk in the cornstarch until you have a smooth, lump-free mixture.
4
Heat a spoonful of oil in the wok and fry the sliced garlic over low heat until golden. Watch it so it does not turn bitter, and once it smells fragrant, lift out half to garnish later.
TIP:
Sauté thin garlic slices in warm oil over low heat for 2-3 minutes, watching carefully. When it starts to turn golden, immediately remove the pan from the heat, this prevents it from browning and keeps the garlic deliciously mild.
5
Pour the prepared sauce into the wok and let it bubble for a few dozen seconds, stirring constantly, until it turns clear and thickens into a glossy glaze.
6
Arrange the blanched heads cut side up on a serving plate, spoon the hot sauce over them, and scatter the reserved crispy slices on top. Serve right away with steamed rice or as a side for meat.

More tips:

Leafy greens cook extremely fast. As soon as the stems lose their raw firmness, drain them immediately and rinse with cold water if needed so they keep their crunch and fresh green color.

For a gluten-free side, reach for tamari instead of regular soy sauce and check that your oyster sauce contains no gluten.

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