Bok Choi With Oyster Sauce Chilli Recipes

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar and the bok choy; toss to coat.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

BOK CHOY IN OYSTER SAUCE STIR FRY RECIPE

Steps:

• 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.

SPICY BOK CHOY IN GARLIC SAUCE

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

BOK CHOI WITH OYSTER SAUCE & CHILLI

Steps:

• Heat the oil in a wok, add the garlic and fry for 2 mins. Tip in the bok choi and stir well over the heat for 4 mins until it wilts. Pour in the oyster sauce, soy and 50ml water. Simmer for a further 3 mins, then scatter over the chilli to serve.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
• Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.

BABY BOK CHOY AND GARLIC IN SWEET CHILI SAUCE

Steps:

• Heat a large sauté pan over medium-high heat. Add oil, garlic and ginger. Cook until fragrant but not brown, about 2 minutes, stirring frequently.
• Add bok choy leaves and cook until leaves are wilted but stems are still crunchy, stirring occasionally, about 5 minutes.
• Add sweet chili sauce, stir and let cook for another 2 to 3 minutes, tossing to coat all leaves. Taste and adjust seasoning with salt and pepper. Serve immediately and spoon leftover sauce in pan over bok choy.