You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Bok Choy with Oyster Sauce

Bok Choy with Oyster Sauce

This is a classic, easy way to add vegies to pretty much any Asian meal.

So often, Asian dishes are void of vegies (and I don't count token bean sprouts and herbs tossed into a meat based stir fry as my vegie quota). And it's pretty hard to think up a side dish in a culinary culture you don't intuitively know.

Enter, my go-to vegie side. It's simple, delicious, and most importantly, fast. You can switch it up for almost any green vegies you have on hand - brocolli, gai larn, beans, asparagus, spinach... you get my drift? Just adjust the cooking time as required.

Bok Choy with Oyster Sauce

 (serves 2-4)

  • 2T vegetable oil
  • 2T vegetarian oyster sauce or hoisin sauce
  • 4T vegetable stock
  • 1T soy sauce
  • 1T sugar
  • 1/4t salt
  • 2 bok choy

First of all, get a big pot of water and a splash of oil on the boil, big enough to hold all the bok choy for blanching.

Heat the oil in a small saucepan. add the oyster sauce and fry for a few minutes. Add the stock, soy sauce, sugar and salt. Bring to the boil and simmer to reduce to a smooth sauce.

Blanch the bok choy in the boiling water briefly until cooked to your desired doneness. I like mine pretty crispy, and cook it for about 1 minute, until the leaves are just wilted and bright green. 

To serve, simply put the bok choy on a dish and pour over the sauce.

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