Ingredients
4
4 servings
- •1 pound bok choy
- •0.25 cup water
- •2 cloves garlic, minced
- •1 tablespoon oyster sauce
- •1 tablespoon light soy sauce
- •1 tablespoon brown sugar
- •1 teaspoon grated fresh ginger root
- •0.125 teaspoon crushed red pepper flakes
- •1 tablespoon vegetable oil
- •1 tablespoon sesame oil
Instructions
- Trim ends from bok choy and discard. Chop bok choy, keeping white stems and green leaves separate. Rinse, then spin or pat dry.
- Stir water, garlic, oyster sauce, soy sauce, brown sugar, ginger, and pepper flakes together in a bowl.
- Heat both oils together in a wok over medium-high heat. Add bok choy stems and stir-fry until they start to turn pale green, 2 to 3 minutes. Add bok choy leaves and stir-fry until wilted, 1 to 2 minutes. Remove from the heat and transfer to a serving dish.
- Pour sauce into the wok and return to the stovetop over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes.
- Pour sauce over bok choy and toss lightly to coat.
Nutritional Facts
Per 4 servings
- Calories: 93
- Carbohydrate: 7g
- Fat: 7g
- Fiber: 1g
- Protein: 2g
- Sugar: 5g
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