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YIELDS:

2 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

0 hours 15 mins

TOTAL TIME:

0 hours 25 mins

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ingredients

4 Heads of baby boy choy, bottoms trimmed and cabbage washed

1 Tbsp. Canola oil

2 Cloves of garlic, finely minced

1 Tbsp. Fresh ginger, finely minced

3 Tbsp. Oyster sauce

1 Tbsp. Hoisin sauce

2 Tbsp. Soy sauce

2 Tsp. Seasoned rice vinegar

1/2 Tsp. Toasted Sesame oil

1/8 Tsp. Confectioners sugar

Kosher salt and freshly ground black pepper to taste

1 Tsp. Toasted sesame seeds

DIRECTIONS

1. Wash the boy choy to remove loose dirt and shake dry. (some moisture is fine) Remove some of the hard, bottom of the base leaving the bok choy in tact. If any heads are large, cut them in half. Put to the side

2. Make the dressing by mixing the oyster sauce, hoisin sauce, soy sauce, rice vinegar, sesame oil and sugar in a small bowl. Taste. Add salt and pepper to taste (usually a pinch of both). Put to the side.

3. Heat the tablespoon of oil in a large skillet over medium high heat. Add the ginger and garlic and stir for about a minute to get fragrant. Add the boy choy and sprinkle with salt and pepper. Cook flipping over occasionally until the bottom stem portion is cooking but still crisp. About 5 minutes. Add a tablespoon or two of water to keep the pan steaming (to help cook the bok choy) and to prevent the garlic and ginger from burning. Don’t let the pan get dry. Cook for another 3-5 minutes.

4. When tender and cooked through, remove from the pan and put on a serving platter. Drizzle the sauce over the vegetables and sprinkle with the sesame seeds.  Taste.  If needed, add more salt and pepper.  Enjoy.

NOTE: This is a delicious and easy side dish to make and goes perfectly with grilled salmon or roast chicken.  Served with some brown rice, you can make a delicious and satisfying meal in minutes.  I served this with a simple pan seared salmon filet that was dusted with salt and Chinese five spice.  Fast and easy.

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