Baby Bok Choy with Oyster Sauce

Total Time
Prep 5 mins
Cook 2 mins

We had this excellent side dish last night with some Chinese steamed fish and jasmine was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley

Ingredients Nutrition

  • 2 tablespoons oyster sauce
  • 3 tablespoons chicken stock
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch, mixed with
  • 1 tablespoon chicken stock
  • 1 bunch baby bok choy, bottoms trimmed but stalks left whole with some still 'stuck together',washed (about 3/4 lb.)


  1. In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
  2. Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
  3. Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
  4. Pour oyster sauce over it and serve.


Most Helpful

Interesting recipe. Thanks for the detailed instructions on preparing the bok choy -- I wouldn't have known how to do that. This didn't go over big with the kids, but I expected that. The sauce was quite salty --I might try only one teaspoon of soya sauce next time.

lucy k. March 08, 2004

found it a bit salty, maybe i will reduce the oyster sauce and soy sauce pro. next time otherwise excellent!!!

tndang January 08, 2008

Excellent! We love bok choy but never knew what to do with it outside of a stir fry. I couldn't get baby choys so I chopped the stems into 2 1/2- 3" chunks and the quick blanching was the perfect cooking method. The sauce was dark, delicious and exotic - and - looked spectacular over the white and bright green bok choy. I made the recipe as directed using reduced sodium soy sauce. Next time I will make double, the 2 of us devoured every bit. Thanks Judy.

Lorac March 14, 2004

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