Shanghai Bok Choy with Oyster Sauce
蚝油上海青 · cantonese cuisine
Shanghai bok choy (Shanghai qing) is a tender, spoon-shaped green common in Chinese home cooking. A brief high-heat stir-fry with a splash of water keeps the stalks crisp and the leaves silky.
Yuki TanakaTokyo-born, now in Chicago. I post about dashi, pickles, and bento for picky kids. My kitchen is tiny but my knife game is sharp.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
6.0 piece
garlic大蒜
6.0 clove
1.06 cup
1.2 oz
1.48 oz
0.28 oz
as needed
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
Steps
- 1
Step 1
Rinse the Shanghai bok choy and separate the thick stalks from the leaves. Cut the garlic cloves into small pieces.
✅ Done when: The bok choy is clean with stalks and leaves separated, and the garlic is cut into small pieces.
Heat the wok, then add the oil and garlic and stir-fry until fragrant. Add the bok choy and toss a few times. Pour a small amount of the water down the side of the wok, stir-fry a few more times, and add more water when the liquid has mostly evaporated. Keep stir-frying until the leaves wilt.
✅ Done when: The garlic is aromatic and the leaves have wilted while the stalks remain green.
Add the light soy sauce, oyster sauce, and sugar, and stir-fry until evenly combined.
✅ Done when: The sauce coats every piece of bok choy evenly.
- 4
Step 4
Remove from the wok and plate.
✅ Done when: The bok choy is transferred to a serving plate.