Baby Bok Choy with Oyster Sauce |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
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We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley Ingredients:
2 tablespoons oyster sauce |
3 tablespoons chicken stock |
2 teaspoons soy sauce |
1 teaspoon sesame oil |
1 teaspoon cornstarch, mixed with |
1 tablespoon chicken stock |
1 bunch baby bok choy, bottoms trimmed but stalks left whole with some still 'stuck together',washed (about 3/4 lb.) |
Directions:
1. In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
2. Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
3. Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
4. Pour oyster sauce over it and serve.
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