blanched bok choy

Method

1. 01

   Step 1

   Wash the bok choy thoroughly, remove the outer skin from the stems, and remove any old leaves.

   

2. 02

   Step 2

   Boil a pot of water, add a spoonful of salt, and bring it to a boil over high heat.

   

3. 03

   Step 3

   While the water is boiling, prepare the sauce: mix together half a bowl of water, a large spoonful of oyster sauce, a large spoonful of light soy sauce or dark soy sauce, and a small spoonful of sugar.

   

4. 04

   Step 4

   Mince the garlic and set aside.

   

5. 05

   Step 5

   Bring water to a boil, then blanch the bok choy until cooked. Note that you should turn the heat down to low. The entire blanching process should be done by immersing the bok choy in boiling water over low heat to ensure it is cooked through. This prevents the leaves from becoming mushy while the stems are still raw, which can result from cooking over high heat.

   

6. 06

   Step 6

   Blanch for about one or two minutes, until the stems and roots feel noticeably soft; then they're done. Remove the blanched bok choy from the water and plate it.

   

7. 07

   Step 7

   This morning, I was frying eggs, and there was still a little oil in the pan, so I used that as a base to sauté garlic cloves. Actually, this dish can be made without any oil at all.

   

8. 08

   Step 8

   Add half of the garlic cloves and sauté until fragrant.

   

9. 09

   Step 9

   Add the prepared sauce and bring to a boil.

   

10. 10

    Step 10

    Arrange the remaining half of the garlic on top, then pour in the boiling sauce. The sweet flavor of the bok choy is perfectly showcased.