Spicy Bok Choy in Garlic Sauce

Recipe View Prepare the Bok Choy: Trim the ends of the bok choy and discard. Chop the bok choy, keeping the white stems and green leaves separate. Rinse thoroughly and dry well using a salad spinner or by patting dry with paper towels. (Prep time: 10 minutes)

Recipe View Make the Sauce: In a small bowl, whisk together the water, minced garlic, oyster sauce, light soy sauce, brown sugar, grated ginger, and crushed red pepper flakes until the sugar is dissolved. Set aside. (Prep time: 5 minutes)

Recipe View Stir-Fry the Stems: Heat the vegetable oil and sesame oil in a wok or large skillet over medium-high heat. Add the bok choy stems and stir-fry until they begin to turn translucent and slightly softened, about 2-3 minutes. (Cook time: 2-3 minutes)

Recipe View Add the Leaves: Add the bok choy leaves to the wok and continue to stir-fry until they have wilted and turned bright green, about 1-2 minutes. Remove the bok choy from the wok and transfer to a serving dish. (Cook time: 1-2 minutes)

Recipe View Thicken the Sauce: Pour the prepared sauce into the wok. Return the wok to medium-high heat and cook, stirring constantly, until the sauce has slightly thickened, about 3 minutes. The sauce should be glossy and coat the back of a spoon. (Cook time: 3 minutes)

Recipe View Combine and Serve: Pour the thickened sauce over the bok choy in the serving dish. Toss gently to coat the bok choy evenly with the sauce. Serve immediately and enjoy!