Photograph of the finished Garlic bok choy

China · Cải chíp xào tỏi dầu hào

Garlic bok choy

15 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bok choy Bok choy 1.4 kg
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oyster sauce Oyster sauce 80 ml
  • Photograph of Cornstarch Cornstarch 40 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Salt Salt 16 g
  • Photograph of Sugar Sugar 20 g
  • Photograph of White pepper White pepper 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Split the bok choy lengthwise into two or four pieces, depending on its size, but keep the root intact.
  2. 2 Keep the stem attached so the cabbage doesn't fall apart and the thick stalks cook along with the leaves.
  3. 3 Blanch the cabbage for 40 seconds in boiling salted water, then soak it in ice water to preserve its green color.
  4. 4 Drain the cabbage thoroughly and arrange it on a plate with the stems facing inwards.
  5. 5 Sauté minced garlic in oil for 20 seconds, then season with oyster sauce mixed with cornstarch and simmer for 30 seconds to make a sauce.
  6. 6 Pour the hot garlic sauce over the cabbage, sprinkle with white pepper, and serve immediately.
Start cooking