This recipe is Chinese, although it is present and much enjoyed, all over Asia. In Thai, it is referred to as Bok Choy (ผักกวางตุ้ง) - stir fried with Garlic/Oyster sauce (ผัด ซอสหอยนางรม น้ำมันกระเทียม)... 'phạd saw hoy nangrm namạn krathiam'.
This photo is from the Dishmaps website - with thanks...
Servings: Serves: 4
Preparation: 15 mins Cook time: 10 mins Total time: 25 mins
- 300 grams x baby Bok Choy (or any greens)
- 1 x tspn Salt
- ½ tspn Cooking Oil - for Sauce
- 2 tbspns x Oyster Sauce
- 2 tbspns x Water
- 1 tspn x Sugar
- 3 x shakes ground White Pepper
- 2 tbspns x Cooking oil - to fry Garlic
- 4 cloves x Garlic, minced
Wash and drain the Bok Choy, to remove grit and dirt. Drain and set aside.
Bring a pot of water to a rolling boil. Salt generously, and add the Bok Choy. Once the water boils again and the Bok Choy turns a brighter shade of green, start testing to see if it is crispy and tender to your liking - about 2 minutes. Then drain and place on a serving plate. Set aside.
Heat ½ tspn oil in a frying pan. Add oyster sauce, water, sugar, and ground white pepper. Stir until the sauce bubbles. Turn off heat and pour the sauce on the Bok Choy.
Quickly clean the frying pan and heat the 2 tbspns oil, and stir fry the garlic until fragrant and garlic turns golden brown. Turn off heat and pour the garlic oil onto the Bok Choy. Serve immediately.