Bok Choy with Oyster Sauce and Bell Peppers

This lightning-fast stir-fry pairs tons of fresh baby bok choy and sliced red bell pepper with a rich oyster sauce that goes perfectly over rice.

  • Total Time:
  • Servings: 2 to 4

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  • 1 pound baby bok choy
  • 1 tablespoon grapeseed or canola oil (or other high flashpoint oil)
  • 1 tablespoon minced or grated ginger
  • 2 cloves garlic, minced
  • 3 tablespoons oyster sauce
  • 2 teaspoons fish sauce
  • 1/2 medium red bell pepper, cored and sliced
  • 2 tablespoons sesame seeds

How to make this recipe

  1. Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.

  2. Heat a large skillet or wok over medium heat. Add the oil, and then add the garlic and ginger. Cook for 1-2 minutes, or until soft, and then add the bok choy. Cook for 1 minute, or until the bok choy just starts to wilt.

  3. Stir in the oyster sauce, fish sauce and bell pepper and cook for about 1 minute or until heated through.

  4. Garnish with sesame seeds and serve warm over rice.

Contributed By Photo © Todd Porter & Diane Cu Published July 2013

470110 recipes/bok-choy-with-oyster-sauce-and-bell-peppers 2013-12-06T23:12:54+00:00 Todd Porter and Diane Cu stir-frying|asian|side-dishes|2|4|fast|gluten-free|healthy|web-exclusive|weeknight-dinner july-2013 recipes,bok-choy-with-oyster-sauce-and-bell-peppers 470110

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