Bok choy saltato con cipolla e aglio

Ingredienti

• 1/2 lb Shanghai bok choy
• 1 tbsp olive oil
• 2/3 c onion (sliced )
• 1 tsp garlic (minced)
• 1 tbsp oyster sauce
• 1 1/2 tbsp soy sauce

Preparazione

1. 1

   Under running water, peel the bok choy leaves and separate them, while rubbing off any dirt. Place them in a bowl until you are ready to cook.

2. 2

   In a large pan over medium-high heat, preheat your pan. Then, add the oil and garlic and cook for about 30 seconds or until fragrant and slightly brown. Add the sliced onion and stir.

3. 3

   Add your bok choy leaves immediately and stir until you’ve coated the leaves in the garlic oil thoroughly. Cover with the lid and cook for about two minutes.

4. 4

   Remove the lid and stir the bok choy around, it should have started to soften.

5. 5

   Add the oyster sauce and soy sauce into the pan and quickly stir until all the bok choy leaves are coated. Cover with the lid and cook for about another 3 minutes.

6. 6

   Remove the lid and continue to cook uncovered for another 2 minutes to reduce the sauce. Stir occasionally at this time to make sure the leaves don’t burn.

7. 7

   Test one of the leaves for doneness. I like when the white stem stills has some crunch and the leaves to have only slightly wilted. The goal is to have it not raw, but to not completely overcook these things. Eventually you'll be able to tell doneness just by looking. Serve immediately.