Bok Choy with Sweet Pickle Sau

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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

Cook

10min

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.

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.

Put the chicken stock, Branston pickle and oyster sauce into a bowl and mix well. Add the cornflour and mix well.

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.

Pour the sauce over the bok choy and enjoy!

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.

Category

China Britain Boiled Pickles Sauces Simmer Stir Fried Vegetable Sides Vegetarian Green Vegetables Autumn Dinner Home Party Winter

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