How to make it

  • Bring a large saucepan of water to a boil, add a couple drops of oil, pinch of salt and the bok choy; quickly blanch them for 20 to 30 seconds. As soon as they turn slightly wilted, drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.
  • Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 15 seconds until garlic turns light brown.
  • Turn the heat off, then add water, oyster sauce, ginder powder and white pepper powder: Turn the heat back on and stir until the sauce has thickened. Add bok choys and coats the bok choy.
  • Transfer to a serving bowl and serve hot

Reviews & Comments 1

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    " It was excellent "
    ttaaccoo ate it and said...
    Thank you!! I have been buying bags of these for a modest price at the asian market. This sounds like a delicious way to prepare. thank you very much. Right now I chop them up and put them in salads, soups, etc.

    5555555555 for a delish dish!!
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