Baby Bok Choy in Vinegar Oyster Sauce

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.

Louisa Shafia
Source: EatingWell Magazine, May 2020

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Recipe Summary test

active:
25 mins
total:
25 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Halve bok choy vertically. Rinse and dry well.

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  • 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.

Tips

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

Serving Size:
1 cup
Per Serving:
62 calories; protein 2g; carbohydrates 3.9g; dietary fiber 1.1g; sugars 1.3g; fat 4.7g; saturated fat 0.8g; vitamin a iu 4458.8IU; vitamin c 76mg; folate 67.2mcg; calcium 111.3mg; iron 0.9mg; magnesium 20.4mg; potassium 322.9mg; sodium 331.3mg.
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