Pak Choi in Oyster Sauce

Summer is here, the vegetable gardens are starting to deliver all around us and the time has arrived for vegetable swapping. Nothing to do with Wife Swapping in Suburbia, oh no, much more interesting (well, I’m guessing) and enjoyable.  This week we’ve been lucky to get a good supply of pak choi (or bok choy).

Pak Choi with Oyster Sauce (4)

Staying with the Asian Food theme, I cooked this quick vegetable dish to enjoy with the Ginger Beef.

Ingredients (serves 2-4)

  • 2 tablespoons groundnut oil (I used olive oil)
  • 2 large cloves of garlic, peeled and finely sliced
  • 300g pak choi, washed and cut if necessary to fit in your wok or frying pan
  • 100ml water
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1-2 teaspoons fish sauce

Heat the oil on high and stir fry the garlic for 30 seconds, add the pak choi and continue to stir fry for about 2 minutes (or until it begins to wilt). Add the water, bring to the boil and continue to cook on high for a couple more minutes, turning the vegetable to cook evenly.

Reduce the heat and remove the pak choi to a serving dish, leaving the liquid in the wok. Add the remaining ingredients, stir and turn up to high to reduce a little. Pour the sauce over the vegetables and serve.

Recipe from Gok Cooks Chinese.

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