Ingredients
- •1.5 pounds baby bok choy (about 6–8 heads)
- •2 tbsp neutral oil
- •4 cloves garlic, minced
- •2 tbsp fresh ginger, minced
- •2 tbsp soy sauce
- •1 tbsp oyster sauce
- •2 tsp sesame oil
- •1 tsp sugar
- •2 tbsp water
- •2 green onions, sliced
- •1 tbsp sesame seeds, toasted
- •Red pepper flakes (optional)
Instructions
Wash bok choy thoroughly, drain well, and trim tough bottom ends. Cut larger heads in half lengthwise.
Preheat sous vide water bath to 181°F (83°C).
Place bok choy in vacuum bag or large zip-top bag with 1 tablespoon neutral oil. Use gentle water displacement if using zip-top.
Cook in water bath for 25–30 min.
While bok choy cooks, make sauce by whisking together soy sauce, oyster sauce, sesame oil, sugar, and water.
Heat remaining tablespoon of neutral oil in large skillet or wok over medium-high heat.
Add garlic and ginger, stirring constantly for 30 sec until fragrant (don't burn).
Remove bok choy from bags, draining excess liquid.
Add bok choy to wok and toss quickly to coat with garlic-ginger oil, about 1 min.
Pour sauce over bok choy and toss 30 sec more until glossy.
Transfer to serving platter, scraping all sauce from wok.
Garnish with green onions, sesame seeds, and red pepper flakes if using.
Serve immediately while hot.
Notes
- •Don't overcook garlic—it burns quickly and becomes bitter
- •Save cooking liquid from bags to add to soups or rice
- •For extra crispy stems, sear cut side down in hot wok before tossing with sauce