Ingredients
- •1.5 pounds bok choy (can use mature, larger heads)
- •½ cup chicken or vegetable stock
- •3 tbsp oyster sauce
- •1 tbsp soy sauce
- •2 tsp sesame oil
- •1 tsp sugar
- •2 tbsp neutral oil
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, minced
- •2 tsp cornstarch
- •2 tbsp water
- •2 green onions, sliced
- •Steamed rice for serving
Instructions
Wash bok choy thoroughly and trim ends. Cut large heads into halves or quarters lengthwise.
Preheat sous vide water bath to 184°F (84°C).
Place bok choy in bags with 1 tablespoon neutral oil and seal. Cook 30–35 min.
While bok choy cooks, make braising sauce by whisking together stock, oyster sauce, soy sauce, sesame oil, and sugar.
Heat remaining oil in large skillet or wok over medium heat.
Add garlic and ginger, stirring for 30 sec until fragrant.
Pour in braising sauce and bring to simmer.
Mix cornstarch with water and add to sauce, stirring until thickened and glossy, about 1 min.
Remove bok choy from bags and drain excess liquid.
Add bok choy to sauce in wok and gently turn to coat completely, cooking 1–2 min.
Transfer to serving platter, pouring all sauce over the top.
Garnish with green onions and serve with steamed rice.
Notes
- •This tender texture is traditional for Cantonese braised vegetables
- •Save cooking liquid from bags to add to the braising sauce for extra flavor
- •Can be made ahead and reheated gently in sauce