Garden harvest – Bok Choy/Pak Choy in oyster sauce

We have lovely bok choy/pak choy (Chinese greens) growing in the garden.   I wanted to serve some as an accompaniment to my Japanese-style tofu curry for dinner tonight.   I cut 3 bunches off, gave them a good rinse under the tap and decided on an easy recipe to let the greens stand out as the main heroes.  In another life, I would have eaten the greens and the stir-fry sauce with a big bowl of jasmine rice.


  • Fry lite
  • 1 tsp sesame seed oil
  • 1 clove of garlic, peeled and thinly sliced
  • 3 to 4 bunches of bok choy/pak choy, rinsed
  • 1 to 2 tbsp oyster sauce
  • 1/2 tsp brown sugar
  • 1 tbsp ShaoXing rice wine


  1. Heat a wok or a frying pan, spray some Fry Lite and add the sesame seed oil
  2. Once hot, fry the garlic for 30 seconds before adding the bok choy
  3. Add the oyster sauce, sugar and rice wine
  4. Give the vegetables a good stir, put the lid on and cook for 2 to 3 minutes
  5. Remove the lid.  The greens should have wilted slight and the green stalks/stems soft to touch
  6. Remove the wok from the heat and serve immediately



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