The baby bok choy at good dim sum restaurants is truly something to behold. It’s vibrantly green, perfectly tender while somehow still crunchy, and the flavors are ideally balanced. When the little cart comes by with these bad boys on them, I always say yes.
Unfortunately, around here there’s just no dim sum restaurant like the ones in larger cities to fulfill my baby bok choy dreams . . . so I have learned to make it at home. While it’s not quite as fun as eating at a flashy, bustling dim sum restaurant, home-cooked baby bok choy is every bit as delicious when you make it yourself. And since we don’t have any dim sum joints around here, maybe it’s time to schedule a dim sum party at my place.
6 bunches of baby bok choy, cleaned and ends trimmed
1 Tbsp. olive oil
3 cloves of garlic, minced
1 Tbsp. soy sauce
2 Tbsp. rice vinegar
3 Tbsp. oyster sauce
3 Tbsp. water
Combine the soy sauce, rice vinegar and oyster sauce in a small bowl. Mix together and set aside.
Heat oil in a wok over high heat. Add garlic and stir fry for 30 seconds. Add the baby bok choy and stir fry with the garlic for another 2 minutes. Add the water and cover the wok. Allow the bok choy to cook for 3 more minutes, or until it is soft (but not soggy). Place the bok choy and garlic pieces onto a platter and pour the sauce over the top. Serve immediately.