Bok Choy with Oyster Sauce & Garlic

 

2 tablespoons oyster sauce (Use fish sauce in a pinch) 
1 tablespoon rice vinegar
1 teaspoon granulated sugar
2 tablespoons peanut oil
1 medium head bok choy (1½  to 1¾  pounds) (about 5 cups each - sliced stalks and sliced greens)
1 inch piece ginger, minced (about 1 tablespoon)
2 cloves garlic, minced

 

1.   Combine oyster sauce, vinegar, and sugar in small bowl.

2.   Heat large nonstick skillet over high heat until hot, about 2 minutes.

3.   Add oil, swirl to coat pan bottom. Add bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes.

4.   Add ginger and garlic; cook, stirring frequently, until fragrant, about 30 seconds.

5.   Add bok choy greens and oyster-sauce mixture; cook, stirring frequently, until greens are wilted and tender, about 1 minute. Serve immediately.

 

How to Prepare Bok Choy – Keep the sliced stalks and leaves separate.

 

1.   Cut the leafy green portion away from either side of the triangular white stalk.  Cut each white stalk in half lengthwise and then crosswise into ¼-inch slices.

2.   Stack the leafy greens and then slice them crosswise into ½-inch strips.