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Mar 9, 2014

Stir-Fried Baby Bok Choy with Oyster Sauce

Karen's Kitchen Stories: Stir-Fried Baby Bok Choy with Oyster Sauce

This week's Wok Wednesdays dish was supposed to be stir-fried yau choi. In this case I substituted baby bok choy.

My excuse reason? I am late making this recipe and was too lazy busy to drive to the Asian grocery store when I knew I could walk to my local market and pick up some baby bok choy (it's for the environment... that's my story and I'm sticking to it). On our Wok Wednesdays Facebook page, Grace Young, the author of this recipe (on page 196 of Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.), did mention that baby bok choy would be an appropriate substitute.

Karen's Kitchen Stories: Stir-Fried Baby Bok Choy with Oyster Sauce

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.

Karen's Kitchen Stories: Stir-Fried Baby Bok Choy with Oyster Sauce

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.

Would you like to comment?

  1. Oooh! That looks delicious! We usually throw bok choy into chicken noodle soup just before serving, so the bok choy is still a little crunchy. It never occurred to me to stir fry it. How brilliant.

    1. Thanks Elizabeth! It's still pretty crunchy after a brief stir fry.


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