Chinese
Stir-Fried Bok Choy in Oyster Sauce
Crisp-tender bok choy with garlic and oyster sauce — a 10-minute side, or a light main over rice.
About this recipe
Stir-Fried Bok Choy in Oyster Sauce is a chinese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot., and it takes around 10 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 300g, halved bok choy
- 3 cloves garlic
- 1.5 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp sugar
Equipment
Method
- 1
Sizzle the garlic in hot oil until just golden, 30 sec.
~1 min
- 2
Add the bok choy and a splash of water; stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → over high heat until the stems are crisp-tender, 3 min.
~4 min
- 3
Add oyster sauce, soy and sugar; toss to coat for another minute and serve.
~2 min
Smart swaps
Out of something? Try one of these.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Oyster sauce
- hoisin loosened with a splash of soy, or soy sauce + a small pinch of sugar.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Stir-Fried Bok Choy in Oyster Sauce take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Garlic → garlic powder (¼ tsp per clove) at a push; Oyster sauce → hoisin loosened with a splash of soy, or soy sauce + a small pinch of sugar; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Stir-Fried Bok Choy in Oyster Sauce ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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