Oyster sauce is an umami-packed dressing made from—you guessed it—oysters. It adds unmatchable depth to a number of dishes, but we find it plays particularly well with earthy greens like bok choy.
Bowery Bok Choy with Sesame Oyster Sauce
Prep: 5 minutes | Cook: 5 minutes Serves 4
Made for Bowery By
Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.
Featured Bowery Ingredients
- 2 garlic cloves, thinly sliced
- 2 tablespoon toasted sesame oil
- 2 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoon seasoned rice vinegar
- Bowery Bok Choy, 4.0 oz
- Thinly sliced scallion and toasted sesame seeds (for serving)
- Cook garlic and oil in a large skillet over medium high heat until garlic is tender and fragrant, 1 minute. Add oyster sauce and soy sauce and cook to meld flavors, 1 minute.
- Add rice vinegar, bok choy and cook, tossing frequently, until bok choy is wilted but stems are crisp tender, 1-2 minutes.
- Serve with sliced scallion and toasted sesame seeds.
- Do ahead: Sesame oyster sauce can be made 1 month ahead, store in an airtight container and freeze. Add 2 tablespoons water to thawed sauce and heat in a skillet before adding bok choy.