Bok Choy In Oyster Sauce Stir Fry Recipes

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.

BOK CHOY STIR FRY

Steps:

• Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

OYSTER SAUCE CHICKEN WITH BOK CHOY

Steps:

• For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
• For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
• For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.

STIR-FRIED PORK WITH BOK CHOY AND OYSTER SAUCE

Steps:

• Finely slice the pork and place in a mixing bowl with the rice wine or sherry, soy sauce, sesame oil and cornstarch. Stir to combine, then set aside to marinate for 15 minutes.
• Meanwhile, trim the base of the bok choy and wash the stalks thoroughly. Cut off the leaves and set aside, then chop the stalk into slices about 1in wide and set aside separately from the leaves. Finely shred the root ginger to give about 1 tbsp of strands.
• Heat the vegetable oil in a wok. When very hot and slightly smoking, add the pork mixture and stir-fry for 2-3 minutes, or until brown. Remove the pork from the wok using a slotted spoon and set the meat aside to drain.
• Add the ginger and garlic to the wok and stir-fry for 1-2 minutes or until golden. Add the chopped stalks of the bok choy and stir-fry for 2 minutes, then add the leaves, oyster sauce and 3-4 tbsp water and continue stir-frying until the sauce is bubbling.
• Return the pork to the wok and heat through with the bok choy for 1-2 minutes, then serve.