My husband picked up a bag of baby bok choy when we were at an international “farmer’s” market the other day. He told me he would really like some steamed bok choy with “some kind of sauce” like he ate for breakfast when he was in Wuhan, China several years ago. While I am happy to try and make new dishes, I had several issues with his request. Mainly, that I was not on the trip so I had no idea of what the bok choy was like and his description of the sauce was that it was not spicy and it “may have been gray.” Ugh!
So, I started googling steamed baby bok choy dishes and concluded that he might be talking about steamed bok choy with an oyster sauce of some sort. My hubby purchased some oyster sauce at a local grocery store and I made a sauce after watching a few Youtube videos and reading a dozen or so online recipes. I don’t know who to even credit for the recipe at this point…I think I may have combined a couple of them though.
My husband said the end result was close to what he had in China. My daughter and I thought it was very good. We even ate leftover sauce on the plain chicken breasts I served with the meal. It tasted great on the chicken too. As it was only close to what he wanted, I will try to tweak it to get it even closer to what he ate in Wuhan. Meanwhile, as the baby bok choy season ramps up this spring, we will continue to enjoy this easy recipe.
Steaming baby bok choy is quick and easy. I used powdered garlic (no, the recipes I looked at did not use powdered garlic, but I did not have any fresh), so I saved even more time making a already fast to make sauce. The most time consuming part of cooking this baby bok choy recipe was cleaning the bok choy…and that only took 5 to 10 minutes.