Chinese Vegetables

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"This is out of a new cookbook I picked up at an Antique store...called "The Essential Asian Cookbook"."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (15.4 g)
  • Calories 40.3
  • Total Fat - 4 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0.3 mg
  • Sodium - 25.4 mg
  • Total Carbohydrate - 1.1 g
  • Dietary Fiber - 0 g
  • Sugars - 0.7 g
  • Protein - 0.1 g
  • Calcium - 1.9 mg
  • Iron - 0 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Bring a large pan of water to boil.

Step 2

Wash the bok choy and remove any tough stems.

Step 3

Chop the bok choy into 3 equal portions.

Step 4

Add the bok choy to the pan of boiling water.

Step 5

Cover for 1 to 2 minutes or until just tender but still crisp.

Step 6

Use tongs to remove the bok choy from the pan, drain well and place on a heated serving platter.

Step 7

Heat the peanut oil in s small pan and cook the garlic briefly.

Step 8

Add the oyster sauce, sugar, water and sesame oil and bring to a boil.

Step 9

Pour over the bok choy and toss to coat.

Step 10

Serve immediately.

Tips & Variations


No special items needed.

Related

ImPat

Great side dish I did prepare and cook a little differently as I did 1 serving and my boc choy weighed just over 4 ounces so I halved it and steamed it and then made the sauce which was poured over the boc choy and was thoroughly enjoyed with your Chicken Thighs With Ginger Sesame Glaze. Thank you TeresaS boc choy made for the Joy Of Vegetables tag game at FF&F.

review by:
(8 May 2021)