Crispy & Flavorful Stir Fried Bok Choy

Video Description

### Ingredients: - **Bok Choy**: 400g (14.1 oz) - **For Stir-frying**: - Cooking oil: 3 tbsp - Sugar: 1 tsp - Salt: 1/8 tsp - **For Oyster Sauce Mix**: - Oyster sauce: 1 tbsp - Soy sauce: 1/2 tbsp - Shaoxing wine: 1/2 tbsp - White pepper: 1/8 tsp - Water: 2 tbsp ### Cooking Instructions: 1. **Introduction**: - Hi, everyone! I'm Sam. Today, I'm excited to show you how to make a super simple and delicious stir-fried bok choy dish. This recipe is really easy to follow and it brings out the fresh, crisp flavors of the bok choy beautifully. So, without further ado, let's get started! 2. **Prepare the Bok Choy**: - Bok choy often traps sand and dirt between its leaves, so prepping it right is super important. Begin by peeling off the outer leaves and rinsing them thoroughly under running water. Soak them in water for about 15 minutes to keep them fresh and crisp, then drain well. - Separate the leaves from the stalks. Use your hands or a knife, and if the stalks are thick, break them into smaller pieces. This helps everything cook evenly since leaves cook faster than stalks. - Trim off the tough top part of the bok choy core and discard it. 3. **Prepare the Aromatics**: - Before cooking, prepare some ginger and garlic by slicing them thinly. 4. **Stir-fry**: - Heat your pan over medium heat, and add the sliced ginger and garlic. Once fragrant, add the bok choy stems. Sauté until slightly translucent, about 3 minutes. - Add the bok choy leaves and turn the heat to high. Although the volume might seem large, the leaves will shrink in less than a minute. Cook until tender. - Lower the heat, sprinkle in some sugar, and a pinch of salt—remember, you're adding oyster sauce later, so go easy on the salt. - Stir everything well, then transfer the dish to a serving plate. 5. **Make the Oyster Sauce Mix**: - In another pan, combine soy sauce, Shaoxing wine, oyster sauce, white pepper, and water. Stir and bring to a simmer until it bubbles. - Reduce the heat to low and gradually add the cornstarch slurry to reach your desired sauce thickness, stirring continually. 6. **Final Step**: - Drizzle the fresh oyster sauce over the bok choy on the serving plate. Enjoy the contrast of the crisp, tender stems and the flavorful, sauce-soaked leaves. It's super tasty and easy to make—give it a try! I hope this helps, and thank you for watching! See you next time! —-Timestamps— 0:00 - Intro 0:20 - Preparing the Bok Choy 1:27 - Preparing the Aromatics 1:36 - Stir-frying the Bok Choy 2:53 - Making the Oyster Sauce 3:32 - Combining and Serving