I’m sharing a 15-minute bok choy dish with oyster sauce that keeps things simple while offering two sauce styles for thin and thick fans, perfect as a go-to for Vegetable Side Dishes.

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I never thought a simple side could make me pause, but bok choy with oyster sauce does that every time. It’s bright, a little silky, and somehow pairs with everything from miso salmon to bold beef, which is why I keep making it on busy nights.

I like that there are two sauce textures to try, thin or thick, so you can pick your mood, and it only takes about 15 minutes. If you want quick, satisfying, and just a touch unexpected, this is it.

Perfect for Asian Cooking and for nights when you want something green that actually feels special.

Ingredients

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Bok choy has crunchy stems and leafy greens, lots of fiber and vitamin C.
Oyster sauce adds salty savory umami, a touch of sweetness and depth.
Garlic gives sharp pungent aroma and flavor, little calories but lots of antioxidants.
Ginger brings warm spicy zing, helps digestion and brightens the whole dish.
Light soy sauce gives saltiness and savory notes, it’s not as thick.
Toasted sesame oil is optional but adds nutty aroma, use sparingly though.
Cornstarch slurry thickens sauce, makes it glossy, no flavor change really.
Scallion and sesame seeds give fresh bite and nice crunch for garnish.

Ingredient Quantities

1 lb bok choy (about 4 to 5 baby bok choy)

1 tbsp vegetable oil or another neutral oil like canola

2 garlic cloves, minced

1 tsp fresh ginger, grated or finely minced

2 to 3 tbsp oyster sauce (adjust to taste, i usually use Lee Kum Kee)

1 tbsp light soy sauce

1 tsp granulated sugar or 1/2 tsp honey

1 to 2 tbsp water or chicken broth

1/2 to 1 tsp cornstarch plus 1 to 2 tbsp cold water for slurry (thick sauce option)

1/2 tsp toasted sesame oil (optional)

1 scallion, thinly sliced for garnish (optional)

1 tsp toasted sesame seeds for garnish (optional)

Salt and freshly ground black pepper, to taste

How to Make this

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1. Rinse 1 lb bok choy (about 4 to 5 baby bok choy), trim the root ends and halve lengthwise if they’re baby size so stems cook evenly.

2. In a small bowl whisk 2 to 3 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp granulated sugar or 1/2 tsp honey, and 1 to 2 tbsp water or chicken broth until smooth; I usually use Lee Kum Kee but use whatever you like.

3. If you want a thicker sauce, make a slurry: mix 1/2 to 1 tsp cornstarch with 1 to 2 tbsp cold water in a separate bowl and set aside.

4. Heat a large skillet or wok over medium-high heat, add 1 tbsp vegetable oil (canola or other neutral oil) and let it shimmer.

5. Add 2 minced garlic cloves and 1 tsp grated ginger, stir for about 15 to 30 seconds until fragrant but not browned.

6. Add the bok choy, toss the stems toward the heat first then the leaves, pour in 1 to 2 tbsp water or broth, cover and steam for 1 to 2 minutes until stems are bright and just tender.

7. Give the oyster sauce mixture a quick stir then pour into the pan. For thick sauce lovers add the cornstarch slurry to the sauce before pouring, for thin sauce skip the slurry.

8. Toss everything together and cook another 30 to 60 seconds until the sauce thickens slightly and coats the bok choy, or just heats through for the thin version.

9. Finish with 1/2 tsp toasted sesame oil if you like, taste and season with salt and freshly ground black pepper sparingly since oyster and soy are salty.

10. Plate immediately and garnish with thinly sliced scallion and about 1 tsp toasted sesame seeds, serve while hot.

Equipment Needed

1. Large skillet or wok, for stir frying and quick steaming the bok choy
2. Knife and cutting board, to trim roots and halve the baby bok choy
3. Two small bowls, one for the oyster sauce mix and one for the cornstarch slurry
4. Measuring spoons plus 1 tablespoon, for soy, oyster sauce, oil, sugar and cornstarch
5. Wooden spoon or silicone spatula and a pair of tongs, to toss and stir (one or the other works)
6. Garlic press or microplane grater, or just mince with your knife if you prefer
7. A lid that fits the skillet or wok, for the 1 to 2 minute steaming step

FAQ

Q: How long should I cook the bok choy so it stays crisp but not raw?
A: Cook baby bok choy on high heat about 3 to 5 minutes until stems are tender yet still have a bit of bite and leaves are bright green. For larger bok choy, separate stems and leaves, cook stems 2 to 3 minutes first then add leaves for another 1 to 2 minutes. Watch it, cuz it goes from perfect to soggy fast.

Q: Can I use regular bok choy or other greens instead of baby bok choy?
A: Yes, regular bok choy works fine, just quarter or halve the bigger heads so they cook evenly. Napa cabbage, gai lan or even swiss chard can be used but they change texture and flavor, so adjust cooking time and seasoning.

Q: I dont have oyster sauce, what can I substitute?
A: Use vegetarian mushroom oyster sauce if you want a similar flavor. If not, mix light soy sauce with a touch of hoisin or a little miso and a pinch of sugar to mimic the sweet savory note. Fish sauce is saltier and more pungent so use sparingly if thats all you got.

Q: How do I get a glossy, slightly thick sauce?
A: Make a slurry with cornstarch and cold water, about half to one teaspoon cornstarch mixed with one to two tablespoons cold water. Stir it into the pan at the end and simmer for 30 to 60 seconds until glossy. Skip it if you want a lighter sauce.

Q: How do I avoid soggy, watery bok choy?
A: Use a hot pan, dont overcrowd it, and dry the bok choy after rinsing. Add leaves later than the stems so they dont overcook, and only add a small splash of water or broth if you need steam to soften the stems. Also taste before salting since oyster sauce is already salty.

Q: Can I make this ahead and store leftovers?
A: Yes, cool quickly and store in an airtight container in the fridge for up to two to three days. Reheat gently in a skillet with a splash of water or broth, tossing briefly. Texture will soften over time so I dont recommend freezing it.

Bok Choy With Oyster Sauce Recipe Substitutions and Variations

Oyster sauce: swap with mushroom based vegetarian oyster sauce (1:1), or mix 1 tbsp hoisin + 1 tsp light soy + a pinch sugar to mimic the sweet umami, or stir 1 tbsp white miso + 1 tsp soy + a little water for savory depth
Bok choy: use napa cabbage, gai lan (Chinese broccoli), or baby spinach/Swiss chard if you want softer leaves, just adjust cook time since thicker stems take longer
Light soy sauce: use tamari for gluten free, or coconut aminos 1:1 for a milder sweeter profile, or regular soy diluted with equal parts water to approximate light soy salt level
Cornstarch slurry: use arrowroot or tapioca starch 1:1 for a clear glossy finish, or whisk 1 tbsp all purpose flour with 2 tbsp cold water and cook a bit longer, or skip the slurry and reduce the sauce by simmering for a thinner but still tasty coating

Pro Tips

1) Dry and separate the bok choy well before cooking. Water makes the oil spatter and it will steam instead of getting any color on the stems. If some stems are much thicker slice them a bit so everything cooks at the same time.

2) Get the pan really hot first, then add the oil. High heat gives a nicer texture on the stems and prevents everything from going limp. Don’t crowd the pan, toss quickly and use a lid for just 30–60 seconds if you need to speed steaming.

3) Watch the garlic and ginger, they burn fast and turn bitter. Mince or grate them fine, toss them in just long enough to smell them, then add the bok choy. If you’re nervous about burning, add garlic slightly later or push it to the pan edge while the stems sear.

4) For sauce control, mix the cornstarch with cold water and add only a little at a time to the simmering sauce so you dont over-thicken. Taste before adding extra salt since oyster and soy are already salty, and finish with toasted sesame oil off the heat for the best aroma.