, preferably Shanghai, cut in half lengthwise with cores intact
- Rinse bok choy under cold running water to remove grit. Drain well.
- Heat a large frying pan over medium high. Add vegetable oil, then bok choy. Pan will be very full. Cook, turning often, until bright green and tendercrisp, about 4 min. Stir in oyster sauce and sesame oil until coated. Serve with Honey-Glazed Tilapia.
Nutrition (per serving)
- 3 g,
- 5 g,
- 5 g,
- 2 g,
- 310 mg.
If the jade-green Shanghai baby bok choy isn’t available, a good rule of thumb is 8 baby bok choy to 1 large. Trim ends off a regular head and cut in half crosswise. Add 1 to 2 more min of cooking time.