In China it's common to serve stir-fried greens with a dollop of oyster sauce often mixed with a little bit of mild vinegar. This riff doubles down on the sour by adding Zhenjiang black vinegar, which is full-bodied and pretty puckery. Source: EatingWell Magazine, May 2020

Louisa Shafia


Ingredient Checklist


Instructions Checklist
  • Halve bok choy vertically. Rinse and dry well.

  • Combine oyster sauce, vinegar and soy sauce in a small saucepan; heat over low heat, stirring, until heated through. Cover and set aside.

  • Heat oil in a large flat-bottom wok or cast-iron skillet over high heat. When the oil shimmers, reduce heat to low and add garlic. Cook until softened, but not browned, about 15 seconds. Add the bok choy and increase heat to medium-high. Cook, stirring, until the leaves are bright green and softened, about 2 minutes. Add broth and cover the pan. Cook until the bok choy is tender-crisp, about 1 minute. Drizzle the sauce over the bok choy.


Tip: Zhenjiang black vinegar: Sometimes labeled "Chinkiang," this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.

Nutrition Facts

62 calories; 4.7 g total fat; 0.8 g saturated fat; 331 mg sodium. 323 mg potassium; 3.9 g carbohydrates; 1.1 g fiber; 1 g sugar; 2 g protein; 4459 IU vitamin a iu; 76 mg vitamin c; 67 mcg folate; 111 mg calcium; 1 mg iron; 20 mg magnesium;