Bok Choy in Oyster Sauce

Bok Choy in Oyster Sauce

  • Prep: 20 min
  • Cook Time: 10 min
  • Total: 30 min
  • Serving: Serves 4

Bok Choy is a Chinese vegetable that is classified as a cabbage, but looks more like a cross between celery and lettuce. With its mildly spicy flavor it’s especially tasty in stir fries, soups and steamed dishes.


  • 6 Bok Choy
  • 30 grams King Oyster mushrooms
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ginger, chopped finely
  • 1 spring onion, chopped finely
  • 30 grams King Oyster mushrooms
  • 2 tablespoons Oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon wine
  • 5 tablespoons vegetable stock


  1. Wash the bok choy and cut lengthwise into four parts. Wipe off the mushrooms and slice.
  2. In a large pot, boil 4 cups of water. Blanch bok choy for 30 seconds in the boiling water, immediately remove and drain.
  3. Put 1 tablespoon of olive oil into a large sauté pan on high heat. Add bok choy when pan is hot and sprinkle with salt. Fry for 1 minute and then remove from pan; set aside.
  4. Add another tablespoon of oil to the sauté pan or wok. Add the ginger, spring onion and the mushrooms and stir fry for 1 minute.
  5. Mix in the oyster sauce, a pinch of salt, sugar, wine and vegetable stock, and bring to a boil. Add the cornstarch and cook for 1 more minute. Pour over bok choy and serve immediately.


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