Cheating a bit with this one: I adapted it from Rasa Malaysia. The original recipe had a bit more water in the sauce and required draining the vegetables thoroughly; I’m afraid I could never quite manage that (unless maybe popping them in a salad spinner…), so I skip the water part and rely on a bit of the water from the blanched vegetables to dilute the sauce.
Served here with chả lụa and rice (a bit of a fusion dish since I don’t really think bok choy is much of an item in South Vietnam; but it’s way easier to find here than some of the more typical stuff).
- 6 baby bok choy
- 2 cloves garlic, chopped
- 1 tablespoon oyster sauce
- ¼ teaspoon oil
- ½ teaspoon sugar
- Dash of pepper
- In a wok over moderate temperature, fry the garlic until it turns light golden brown. Tip in a bowl and set aside. (the garlic will continue cooking in the bowl for a bit, so it’s essential to get it from the wok before it looks cooked).
- Wash the bok choy, and separate the leaves. Cut in half lengthwise the leaves which look a bit thick (usually the first 2-3 outer layers). Blanch the bok choy in boiling water for 30-40s, until the leaves look slightly wilted (veggies should still be a bit crunchy at that point). Drain and reserve.
- During blanching time, quickly mix the ingredients for the sauce in the wok. Tip the vegetables into the wok and drench them in sauce, then top with the garlic.