Bok Choy with Garlic Sauce

Ingredients

• 1 lb baby bok choy, cleaned (halved lengthwise if large)
• Salt and a splash of oil, for the blanching water

Garlic Sauce

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1/4 tsp white pepper
• 1/2 tbsp sesame oil
• 1/2 cup chicken stock
• 1/2 tbsp cornstarch
• 10 cloves garlic, minced
• 1 tbsp oil, for frying the garlic

Directions

• Clean the bok choy, halving any larger heads lengthwise. Bring a pot of salted water with a splash of oil to a boil and blanch the bok choy 1 to 2 minutes, until bright green. Drain and arrange on a serving plate.
• Whisk together the oyster sauce, soy sauce, Shaoxing wine, sugar, white pepper, sesame oil, chicken stock and cornstarch until combined.
• Heat a pan over high heat with 1 tablespoon oil. Fry the minced garlic for a few seconds until fragrant, then pour in the sauce.
• Simmer 1 to 2 minutes until the sauce thickens slightly, then spoon it over the bok choy and serve.

Restaurant-style Cantonese side dish, quick and easy. Sauce quantities read from the video's on-screen text; method transcribed from the reel. From CJ Eats (Chris Joe) on Instagram; full recipe at cjeatsrecipes.com.