Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, bok choy & egg with oyster sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Bok Choy & Egg with Oyster Sauce is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Bok Choy & Egg with Oyster Sauce is something which I’ve loved my entire life.
Bok choy, also called pak choi or pok choi, is one of two main types of leafy green vegetable known as Chinese cabbage. The cruciferous vegetable belongs to the mustard family along with cabbage, turnips, broccoli, and kale. The bok choy cooks down quite a bit, so the raw amount may look like it will be too much before cooking.
To begin with this recipe, we have to first prepare a few ingredients. You can have bok choy & egg with oyster sauce using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Bok Choy & Egg with Oyster Sauce:
- Get 3 Eggs *lightly whisked
- Take Salt & White Pepper
- Get 1 tablespoon Oil
- Get 1 Spring Onion *finely chopped
- Prepare 1 clove Garlic *finely chopped
- Take 1 teaspoon Sesame Oil
- Get 2 Bok Choy *about 300g, cut into the size that is easy to eat
- Take 1 tablespoon Oyster Sauce
- Make ready 1 tablespoon Soy Sauce
Savory Baby Bok Choy "Awesome dish, kids love it. This is a favorite in our house." - mamacooks. Chef John's Bok Choy Steamed Rice "So simple, and a good way to use up the bok choy in the. Bok choy (American English), pak choi (British English), or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage.
Steps to make Bok Choy & Egg with Oyster Sauce:
- Prepare all ingredients and sauces before you start cooking. Separate green parts and white parts of Bok Choy as you cook white parts first.
- Whisk Eggs in a bowl, and season with Salt & White Pepper.
- Heat Oil in a frying pan or wok over high medium heat, cook Eggs softly and transfer to a plate.
- Add Sesame Oil, cook Spring Onion and Garlic for 1 minute or until aromatic, then add white parts of Bok Choy. When white parts of Bok Choy are softened, add green parts. This way you won’t overcook green parts.
- When Bok Choy is cooked, add Oyster Sauce and Soy Sauce, and combine. Return the softly cooked Egg and combine. Serve with freshly cooked rice.
Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Chinensis varieties are popular in southern China and Southeast Asia. Bok choy, on the other hand, is much heartier, perfect for longer cooking times as in stir-frys. Bok Choy is high in nutrients and low in carbohydrates. This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce, sesame oil, and vinegar.
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