Bok Choy And Garlic Oyster Sauce

Updated 15th December

Now that Morocco Gold extra virgin olive oil is reaching such a wide global audience of health conscious food lovers, we are delighted to include Asian recipes as ways in which the health benefits of this amazing extra virgin olive oil can be appreciated.

Bok choy or Chinese white cabbage is a staple ingredient in Asian dishes. The tender dark green leaves and crisp off-white-coloured stalks provide a nice fresh crunch. Similarly, the greens have a spinach-like taste with a very mild bitterness.

Boy Choy Chinese Roots

The Chinese introduced bok choy into Europe and the USA in the 1800s. in the 1850s. Shining bundles of these Asian greens are now a common sight in supermarkets and fresh food markets. Bok choy is now grown in Europe, North America, South America, Australia and parts of Africa.

You can purchase it typically in two sizes, baby and large mature stalks that’ll need to be chopped into smaller pieces. Although the leaves can be eaten raw and tossed into fresh salads, there are improved taste benefits when cooking the entire vegetable.

In conclusion Bok choy is an excellent source of vitamin A. One cup gives you 60 per cent of your daily requirement. In addition it is also a good source of vitamin C and is rich in vitamin K. Bok choy is also a good source of dietary fibre.

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Ingredients

  • 3 bunches of baby bok choy bottom end removed
  • Salt to taste optional
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon sesame oil
  • A sprinkle of ground black pepper
  • 10 teaspoons water
  • 2 teaspoons minced garlic
  • 1 teaspoon granulated white sugar
  • 3 tablespoons oyster sauce
  • 3 bunches of baby bok choy bottom end removed
  • Salt to taste optional

Instructions

  1. Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside.
  2. Combine extra virgin olive oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown.
  3. Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil.
  4. Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed.
  5. Transfer to a serving plate. Serve with rice.
  6. Share and enjoy!