This week's Wok Wednesdays dish was supposed to be stir-fried yau choi. In this case I substituted baby bok choy.
One of the reasons I wanted to try this recipe even though I am ridiculously late, is because I wanted to use this Lee Kum Kee Oyster Sauce. I had bought it in advance to make this recipe. Grace Young says it's the only brand to use. My various ingredients for all of my kitchen adventures are kind of taking over the pantry and fridge, so I need to use what I buy.. or Mr. Kitchen will call me out.
The oyster sauce smelled and tasted divine.
I am looking forward to trying this recipe with the Yau Choi (I promise Grace!), but for those of you who do not have access to the more difficult to find Asian ingredients, the baby bok choy worked out well.
This recipe is so easy to make. Along with the vegetables and oyster sauce, it also contains minced garlic, white pepper, and fish sauce. That's it! It takes less than 3 minutes to stir it up, and there are very few dishes to wash once you are done.
Oh... and it's delicious. I'm excited to use the oyster sauce for our next Wok Wednesdays adventure, Barbecued Pork Lo Mein.
I have three of Grace Young's stir-fry cookbooks, and all of them are amazing. I strongly encourage you to get a wok and get this book. It is so fun learning about cooking with a wok, using new and unfamiliar ingredients, and reading the stories in the book.
While you are waiting for your book to arrive (get it, get it, get it, you won't regret it), the recipe can also be found here.