Chinese bok choy in kimchi dressing
Votes: 9
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Bright green vegetables like bok choy or broccoli pair beautifully with oyster sauce. This garlicky and slightly spicy version of the sauce boasts a sweet and sour note from balsamic vinegar, which shares the same qualities as black Chinese vinegar. Blanch the cabbage before tossing it with the sauce and serve as a side dish or appetizer. Bok choy in oyster sauce pairs well with stir-fried chicken or pork.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 bunches of bok choy
- 4 cloves of garlic
- 1 Fresno chili
- 1/4 cup oyster sauce
- 2 teaspoons fish sauce
- 2 tsp balsamic vinegar
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Cooking the dish according to the recipe:
- Trim 6 bunches of small bok choy and separate the leaves. Blanch in salted boiling water until tender, about 1 minute, then drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chili; cook for 30 seconds.
- Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar, and bok choy. Mix well with the cabbage leaves and let marinate in the refrigerator for a few minutes.
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