January 24, 2016
"This is out of a new cookbook I picked up at an Antique store...called "The Essential Asian Cookbook"."
- 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
Bring a large pan of water to boil.
Wash the bok choy and remove any tough stems.
Chop the bok choy into 3 equal portions.
Add the bok choy to the pan of boiling water.
Cover for 1 to 2 minutes or until just tender but still crisp.
Use tongs to remove the bok choy from the pan, drain well and place on a heated serving platter.
Heat the peanut oil in s small pan and cook the garlic briefly.
Add the oyster sauce, sugar, water and sesame oil and bring to a boil.
Pour over the bok choy and toss to coat.
Tips & Variations
No special items needed.