Description
This quick, healthy side dish features blanched bok choy with caramelized onions in savory oyster sauce, ready in under 10 minutes. Perfect for any Asian-inspired meal.
Ingredients
Units
Scale
- 1 lb bok choy
- 1 yellow or white onion
- 1/2 cup water (room temperature or cold)
- 2 tablespoons oyster sauce
- 2 teaspoons tapioca starch
- 1 tablespoon vegetable oil
Instructions
- Prepare bok choy: Cut the bok choy in half lengthwise. Halve it again if it’s too big. Submerge the bok choy in water to clean then rinse thoroughly. Peel the onion and cut it into medium wedges.
- Make sauce: In a small bowl, whisk together the water, oyster sauce, and tapioca starch until smooth.
- Blanch bok choy: Fill a tall pan or wok with plenty of water (about 1-½ quarts) and bring it to a rolling boil. Add bok choy and blanch for 3 minutes, tossing for even cooking. Remove the bok choy from the water and set aside.
- Pan fry aromatics: Drain the pan and wipe dry. Add oil and heat on medium-high. Add the onions and stir-fry them until lightly charred on the outside (about 3 minutes).
- Add sauce and finish: Give the sauce mixture a stir in case the tapioca starch has settled. Pour the sauce into the pan. It should thicken almost immediately. Add the blanched bok choy and toss to combine with the sauce. There’s no need to cook it any further. Serve it with rice or noodles for a complete meal.
Notes
- Can substitute water with any type of store-bought stock or bone broth for a more flavorful sauce.
- Can substitute vegetable oil with other neutral oils: peanut, canola or sunflower.
- Can substitute tapioca starch with corn starch or potato starch.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese, chinese