Baby Bok Choy Braised with Oyster Sauce

Bok choy (or pak choi, which means "small white vegetable") is a leafy vegetable in the cabbage family. Each leaf has a thick and crunchy ivory stalk and a deep green leafy top. This combination gives it a unique mouthfeel. The stalk remains succulent when cooked and lends a meaty texture to the finished product. It has a mild taste and is rich in vitamins A, C, and K; it also contains quercetin, a substance that helps reduce inflammation in the body. Oyster sauce is a viscous dark brown sauce made from oyster extract and is rich and savory (find a version without MSG if you can). There are also vegetarian versions of "oyster sauce" made from mushroom extract instead of oysters.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large frying pan with a lid, heat the oil over medium heat until it becomes free-flowing. Working in batches of a few at a time, place the bok choy halves cut-side down in the pan to sear until lightly browned, 15-30 seconds.

Step 2

2. When all the bok choy are seared, return them to the pan. Stir in the oyster sauce, water, garlic, ¼4 teaspoon salt, and some white pepper (if using). Cover and simmer until the stalks are tender, 3-5 minutes.

Step 3

3. Season to taste with salt. Remove the cooked bok choy and arrange side by side on a platter with the stalks on one end and leaves the other.

Step 4

4. Bring the remaining sauce in the pan to a boil and simmer until thickened. Pour over the bok choy and serve.