Bei einem kantonesischen Familienessen sollte immer ein großer Teller mit Gemüse auf dem Tisch stehen. Dieser würzige Pak Choy mit knusprigem Knoblauch ist köstlich!
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Category
Dinner
Servings
6
Prep time
10 minutes
Cook time
10 minutes
You should always have a big plate of greens on your table for a Cantonese family-style meal. This saucy bok choy with crispy garlic is delicious!
Ingredients
- 6 cloves garlic, diced
- 4 tbsp peanut oil
- 2 heads bok choy, cut into 3 sections each
- 3 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp brown sugar
- 1 heaped tsp cornflour (cornstarch), dissolved in three times the amount of water
Directions
Place a large pot of water on to boil with a big pinch of salt in it.
- Add the garlic and oil into a cold wok and turn the heat to medium-low; toast the garlic for 6-7 minutes or until golden brown. Remove the garlic from the wok and place onto paper towels to drain, leaving the oil in the wok.
- Add the bok choy stems to the pot of boiling water and blanch for 4 minutes. In the last minute, add the greens.
- While they are cooking, add the oyster sauce, Shaoxing wine, soy sauce, and brown sugar to the wok and turn the heat to medium.
- Once the bok choy is cooked, drain well and add to the wok with the sauce. Toss well, then add the cornflour slurry, and continue to cook for 1-2 minutes or just until the sauce thickens and sticks to the vegetables.
- Serve the vegetables topped with the crispy garlic.
Recipe video
Recipe notes
The serving size in this recipe is based on this dish being part of a shared meal with multiple dishes on the table.
