Following a BBC Good Food recipe for Chinese Style Braised Beef One Pot, I decided to improve upon plain steamed bok choy as an accompaniment and google a suitable sauce. Unsurprisingly, there are many out there, and this is what I cobbled together.
Serves 2 as a side dish
2 heads of bok choy, quartered lengthways and sliced if very large
1 tbsp sunflower oil
1 clove of garlic, peeled and finely chopped
2 tbsp balsamic vinegar (original recipe listed rice vinegar and sugar, so not having rice vinegar I thought balsamic vinegar would be a good compromise)
3 tbsp oyster sauce
1 tbsp light soy sauce
Pinch of chilli (optional)
Prepare all the ingredients, and mix all the wet ingredients together apart from the oil.
Heat a frying pan. When hot add the oil, add the garlic, stir once then add the bok choy and stir fry for a couple of minutes. Add a couple of tablespoons of water to help soften the stalk of the bok choy. Once soft remove from the heat to a warmed serving dish. Pour over the mixed sauce ingredients and serve.
Broccoli, cabbage, kale, spring greens etc could also be prepared in this way to liven them up a little.