Blanched Bok Choy (Vegan)

Ingredients

• Pak choy: 5 heads
• Soy sauce: 2 tablespoons
• Oyster sauce: 1 tablespoon
• Ginger: a small piece
• Garlic: 3 cloves
• Small red chilies: 3
• Cooking oil: 1 tablespoon
• Salt: ½ teaspoon

Instructions

• Wash the pak choy and separate the leaves.
• Peel and finely chop the ginger. Smash the garlic cloves, peel them, and mince finely. Remove the seeds from the chilies and chop into small pieces.
• Bring a pot of water to a boil. Add a few drops of oil and a pinch of salt to the water. Blanch the pak choy for about 30 seconds until slightly tender. Drain and let dry. Arrange the pak choy neatly on a serving plate. Adding oil and salt to the boiling water helps preserve the vibrant green color.
• Heat oil in a pan, then add the ginger, garlic, and chilies. Stir-fry until fragrant.
• Add some water, a pinch of salt, soy sauce, and oyster sauce to the pan. Bring to a boil over high heat.
• Pour the hot sauce over the pak choy on the plate.

Tips

A simple yet elegant Chinese dish that highlights the natural flavor and vibrant color of fresh bok choy. The vegetables are quickly blanched in boiling water until tender-crisp and then arranged beautifully on a plate.

Light, healthy, and delicious, blanched Bok Choy is a perfect side dish to accompany any meal, offering a balance of simplicity and depth.