Wok-fried Bok choi with oyster sauce, ginger and chilli Recipe

A delicious combination of flavours that would suit any green vegetable, but especially kai lan, sprouting brocolli and bok choi

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Fresh ginger : 50 g
  • Spring onion(s) : 6 whole
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Bok choi cabbage(s) : 6 whole
  • Oyster sauce : 30 cl
  • White sesame seeds : 20 g
  • Frying oil : 30 ml


  • ETAPE 1

    Cut the tops and bottoms from the spring onions, then cut them on a fine angle or in half and into strips, place in cold water.
    Peel and slice the garlic.
    peel and finely dice the ginger
    Cut the chilli in half, remove the seeds and cut int thin strips.
    Cut the bok choi into quarters, wash and drain.

  • ETAPE 2

    Heat the oil in a wok, add the bok choi, cook for 2 minutes then add the garlic, sesame and oyster sauce, cook for another minute.

  • ETAPE 3

    Serve the fish on a bed of bok choi and top with the spring onion and red chilli, drizzle any remaining sauce from the bok choi pan around the plate.

Chef's tip

«You could also steam the bok choi ,they will cook in roughly half the time. Using soy instead of oyster sauce will keep this vegetarian, or brocolli, kai lan and different asian green vegetables.»

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