Bok Choy with Sweet Pickle Sauce

Add a touch of sweetness to Branston's Original Pickle with some oyster sauce.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Cook: 10 min

Ingredients

Bok choy bunches 2
Salt 1/2 tsp
Vegetable oil 1 tsp
Branston Pickle 3 tbsp
Oyster sauce 1 tbsp
Chicken stock 100ml
Ginger 1 thumb
Garlic 1 clove
Vegetable oil 1 tbsp
Cornflour (or potato starch) 1 tsp (or 1/2 tsp)

Method

1
Trim the bottom ends off the bok choy and separate out the leaves, washing under running water. Put the salt and vegetable oil into the pan of boiling water and add the bok choy, root ends first.
2
Boil for 1 minute, then push the leaves in and boil for another minute. Cool under running water, then drain thoroughly and arrange on a serving dish.
3
Put the chicken stock, Branston pickle and oyster sauce into a bowl and mix well. Add the cornflour and mix well.
4
Put the vegetable oil and finely chopped garlic and ginger into a pan and stir fry for 30 seconds on high heat. Add the mixture from Step 3 and boil down to about half the amount to make a nice thick sauce.
5
Pour the sauce over the bok choy and enjoy!
6
I used this Branston Original Pickle.

Tips & Note

At Step 1, adding the oil into the hot water raises the boiling point, and this helps keep the bok choy crisp and crunchy.

Bok Choy with Sweet Pickle Sauce

Add a touch of sweetness to Branston's Original Pickle with some oyster sauce.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Cook: 10 min

Ingredients

Bok choy bunches 2
Salt 1/2 tsp
Vegetable oil 1 tsp
Branston Pickle 3 tbsp
Oyster sauce 1 tbsp
Chicken stock 100ml
Ginger 1 thumb
Garlic 1 clove
Vegetable oil 1 tbsp
Cornflour (or potato starch) 1 tsp (or 1/2 tsp)

Bok Choy with Sweet Pickle Sauce

Recipe ID :2547 Posted on 28 MAR 2017

Serves 2

Cook 10min
views 3,772
printed 1

saved 0

Add a touch of sweetness to Branston's Original Pickle with some oyster sauce.

Share

Ingredients

Print Ingredients Email Ingredients
2
1/2 tsp
1 tsp
3 tbsp
1 tbsp
100ml
1 thumb
1 clove
1 tbsp
1 tsp (or 1/2 tsp)

Method

Cook
10min
1
Trim the bottom ends off the bok choy and separate out the leaves, washing under running water. Put the salt and vegetable oil into the pan of boiling water and add the bok choy, root ends first.
2
Boil for 1 minute, then push the leaves in and boil for another minute. Cool under running water, then drain thoroughly and arrange on a serving dish.
3
Put the chicken stock, Branston pickle and oyster sauce into a bowl and mix well. Add the cornflour and mix well.
4
Put the vegetable oil and finely chopped garlic and ginger into a pan and stir fry for 30 seconds on high heat. Add the mixture from Step 3 and boil down to about half the amount to make a nice thick sauce.
5
Pour the sauce over the bok choy and enjoy!
6
I used this Branston Original Pickle.

Tips & Note

At Step 1, adding the oil into the hot water raises the boiling point, and this helps keep the bok choy crisp and crunchy.

PRO
cookbuzz
I’ve got 140 recipes!

COOKBUZZ
Step into my kitchen!
Even a chimp could make this...probably!
Chicken (thigh or breast), Onion, Spring onion, Eggs, Chicken stock cube, Hot water, Sugar, Soy sauce, Mirin, Chilli pepper powder
PRO
Enjoy them deep fried with your favorite dipping sauce.
Frozen gyoza (shop bought), Egg, Flour, Breadcrumbs (panko), Oil for frying, Dipping sauce
PRO
Boil the daikon for 20 minutes first to soften before adding to the recipe.
Chicken thigh, Salt and pepper, Daikon radish (mooli), Dashi stock soup, Sake, Mirin, Soy sauce, Spring onion
PRO
Fry the leeks first in oil to bring out their sweetness.
Leek, Potatoes, Vegetable oil, Hot water, Dashi stock granules, Miso
PRO
A traditional Japanese miso soup transforms into an Italian style soup risotto.
Pork loin fillet, Sake, Soy sauce, Salt & pepper, Vegetable oil, Frozen Mediterranean Charcoal Grilled Vegetables, Onion, Potatoes (medium), Chinese leaves, Spring onion, Hot water, Dashi stock granules, Miso, Cooked rice, Mozzarella cheese (grated), Chilli oil
PRO
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
PRO

Similar Recipe

Avocado (beauty serum) and salmon (good for collagen) are both known for their health-giving properties, so this is just a perfect dish. You don't need to cook anything, so it's ideal if you're in a hurry.
Avocado, Smoked salmon, Finely chopped onion, Cherry tomatoes, Extra virgin olive oil, Lemon juice, Dill for the garnish
Slice and mix!
Carrots, Celery, Garlic, Lemon juice, Sesame oil, Fish sauce (nam pla), Curry powder, Chilli powder, Salt & pepper
KitchenCIB
HOME
This is a great hit - make lots of it when you have a party!
Celeriac, Courgette, Rocket, Blue cheese, White wine vinegar, Olive oil, Salt, Pepper
A salad you can make in seconds, sweet and salty.
Sweet potato, Your favourite salad leaves, Honey, Pepper, Olive oil, Salt, Parmigiano reggiano
A lovely salad where you can enjoy the salmon hot or cold.
Salmon, Salt, Your favourite herbs (bay leaf, oregano, thyme), Fennel bulb, Apple, Pumpkin seeds (roasted), Taihaku Sesame oil, Apple vinegar, Pepper, Sugar, Star fruit
Nanita
PRO
Prepare this before your guests arrive to make an eye-catching centrepiece.
Pork shoulder, Salad pack (large), Cherry tomatoes, Spring onions, Pork Seasoning:, Garlic salt, Olive oil, Dried thyme, Sauce:, Soy sauce, Honey, Lemon juice, Extra virgin olive oil

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME