Bok Choy Greens In Ginger-Garlic Oyster Sauce

Bok Choy Flowers (the decoration) have been a regular feature in my meals ever since I learned how to do them. It's hard not to get carried away with something this pretty and too easily done.

Besides using it as a centerpiece on several noodle and rice dishes, I also serve it the typical oyster sauce way along with white rice.

This recipe is just one of the versions I cook regularly. When it comes to working with oyster sauce, I let my moods take over so I end up with a variety of gravy. Sometimes I use onions instead of garlic, sometimes I add a tablespoon of rice wine, sometimes I sprinkle in a bit of black pepper. You get the idea!

Bok Choy Greens In Ginger-Garlic Oyster Sauce

Ingredients:
- 3 pcs bok choy greens (slice through just below the leafy parts, about one inch from the bottom, as shown below)
- 2 cloves garlic (finely chopped)
- ½ tsp grated ginger
- 1 tbsp oyster sauce or to taste
- 1 tsp fish sauce
- ¾ tsp tapioca starch (mixed with 1 tbsp water)
- ½ cup water or more
- 1 tbsp cooking oil

1) Slice bok choy stems away. This makes the flowers.
2) Blanch bok choy in water.
3) Admire bok choy flowers for a bit.
4) Arrange bok choy on serving plate.

How-to:
1) Blanch bok choy (stem first because it takes longer, then leaves) in boiling water until almost cooked. Leave aside on a strainer. Immediately begin making the sauce (below) to pour over.

The Sauce
2) Heat oil in pan.
3) Saute garlic and ginger until lightly browned.
4) Add water, fish sauce and oyster sauce. Stir to combine.
5) Once it begins to boil, switch the heat off. Stir in tapioca starch to thicken.
6) Place blanched bok choy on a serving plate. Pour oyster sauce over.

Bok Choy Greens - Well, don't wait too long to eat it!

Goes well with white rice.