I’m having a really good time plowing through The Martha Stewart Living Cookbook: The New Classics, because so many of the thousand-odd recipes feel inspired and simple. Sure, there are some wonderfully long procedures good for a weekend, but there are just as many that take six ingredients and transform them into a delicious side dish in about 15 minutes. This is a good example.
She actually calls for baby bok choy, a smaller, milder alternative that I completely failed to get. When I saw the bok choy name plastered above some veggie I just picked it up and set off for the register before I realized my mistake. The mishap required a little extra prepping, as I had to remove the stems. It didn’t bother me at all. Perhaps that is because of the killer sauce, which is good enough to pour on any number of dishes.
- 1 large bunch of bok choy, stems removed and discarded
- 1 teaspoon grated ginger
- 1 garlic cloves, sliced thinly
- 1/2 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
Cook the bok choy leaves in a large pot of boiling water for 5 minutes. Drain in a colander.
Meanwhile, pour the toasted sesame oil in a skillet and turn the heat to medium-low. Add the garlic and ginger and cook for 8 minutes. Pour in the oyster sauce and cook for another 30 seconds.
Pour the sauce over the bok choy and serve.