Stir-fried bok choy tossed in oyster sauce and shaoxing wine, finished with sesame oil and crispy shallots. Ready in under 10 minutes.
A quick vegetable side to round out any weeknight meal. Crispy shallots add a savory-sweet crunch that stands up to the oyster sauce and keeps the dish from feeling too bare. It comes together in under 10 minutes.
Prep bok choy: Trim the base of each bok choy and halve lengthwise. Rinse between the leaves without pulling them apart. Make sure to keep the halves intact.
Cook garlic: Heat neutral oil in a wok or large skillet over medium-high heat. Add the garlic and cook until lightly golden, about 30 seconds.
Add sauce: Pour in the oyster sauce and shaoxing wine, then add 1-2 tablespoons of water to loosen the sauce. Stir briefly to combine.
Stir-fry bok choy: Add the bok choy and toss to coat. Cook for 2-3 minutes, until the leaves are wilted and the stems are just tender but still have some bite. The color should deepen to a vivid green. Drizzle sesame oil.
Finish and serve: Transfer to a plate and scatter the crispy shallots on top. Serve immediately so the shallots stay crunchy.
