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.
Source: EatingWell Magazine, May 2020
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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.