Chinese Vegetables

READY IN: 15mins
Recipe by teresas

This is out of a new cookbook I picked up at an Antique store...called "The Essential Asian Cookbook"...

Top Review by breezermom

This recipe left the bok choy a bit crisp, so it wasn't soggy at all. The seasoning was just right, and a wonderful way to enjoy bok choy. Thanks for sharing! Made for PRMR tag game.

Ingredients Nutrition


  1. Bring a large pan of water to boil.
  2. Wash the bok choy and remove any tough stems.
  3. Chop the bok choy into 3 equal portions.
  4. Add the bok choy to the pan of boiling water.
  5. Cover for 1 to 2 minutes or until just tender but still crisp.
  6. Use tongs to remove the bok choy from the pan, drain well and place on a heated serving platter.
  7. Heat the peanut oil in s small pan and cook the garlic briefly.
  8. Add the oyster sauce, sugar, water and sesame oil and bring to a boil.
  9. Pour over the bok choy and toss to coat.
  10. Serve immediately.

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