Anyway, this is how to cook that lovely vegetable. It’ll work for just about any other substantial leafy green.
Have on hand:
- Bok choy (remember, this boils down quite a bit so buy more than you think you’ll want to serve)
- sesame oil
- oyster sauce
- soy sauce
Bring a pot of heavily salted water to a boil.
Cut the ends off the bok choy to separate into individual leaves, and wash these.
Blanch the bok choy leaves, a handful or two at a time, in the boiling water for ~30 seconds. Remove from the pot and set aside in a colander placed in the sink or in a large bowl to catch drips.
Toss out the water and, over *low* heat, add a tablespoon or so of sesame oil to the pot. Be sure the heat is low, as sesame oil has a very low smoke point. Add a couple good-sized globs of oyster sauce and a dash or two of soy sauce. Mix these together well and let a bit of the moisture boil off. Add the blanched bai cai back to the pot and stir to coat. Et voilá!
I serve this with just about every Asian dish I make. You just can’t get enough dark leafy greens in your diet. It’s especially good with my famous Whole Pink Fish with Orange Juice and Cumin or Pai Gu (Spare ribs) in Black Bean Sauce.
Let me know how this works out for you and what you pair it with!