Bok Choi with Garlic and Oyster Sauce

We first tasted this simple meal in Chenzen in 2018. Funny that my husband and I crave for it. We actually might have developed liking taste buds. :D

Simple and easy recipe.🥰😋

Just a simple vegetable recipe that I ❤️ to cook 😋 It’s good to be served with any kinds of Chinese meat dishes. 😋If you like my recipes, please follow my Instagram @jenscookingdiary 🙏🏻😊😘

I wanted to use the bok choy my parents grow. It's easy but I tried stir frying it with cellophane noodles.Oyster sauce tastes so different depending on the manufacturer. I used Kikkoman brand oyster sauce this time. Use my recipe as a guideline and adjust it depending on the brand of oyster sauce you are using.This is flavored lightly. If you prefer a richer saltier flavor, adjust to your taste. For 2 servings. Recipe by Manmarumauchan

Oyster sauce is a great ingredient. You can use it in so many recipes. It's the finishing touch for seasonal bok choy and mushrooms.Peeling the carrots into ribbons make them cook through very quickly. For the mushrooms, feel free to use just one type or mix several varieties. Recipe by Junchan

You can cook this delicious recipe with any kind of fish that is good for frying. The combination of garlic, capsicum and the sauce ingredients which makes the taste stands out from other ordinary fried fish with just normal soy sauce. Try this recipe and you will know what I mean.

MY VERSIONFRAGRANT UP PLAIN RICELOVING IT

I could almost drink this sauce

I wanted to make an inexpensive yet easy and hearty dish.Don't let too much moisture evaporate while cooking. Thicken the sauce at the end.In Step 2, mix the oil and egg together rapidly using a scooping motion to make the egg soft and fluffy.Don't over-cook the egg once it's added to the pan. For 3 to 4 servings. Recipe by Nyakun

I just thought this up when I wasn't sure what to make.If you're using steamed Chinese noodles, omit Step 2 and stir fry over high heat at Step 4 with 4 tablespoons of water added.Always stir-fry over high heat. Be a bit generous with the oil. For 2 servings. Recipe by Kajihara Ato

I really wanted to get the bok choy to soak up some flavor. I made this and it turned out really simple and delicious, so I uploaded it so you all could enjoy it too.If you have the Chinese seasonings, adding a little bit will strengthen the flavor and give it a Chinese feel (if you add too much it will become too salty), but just using oyster sauce is still delicious. If you cook the squid too much they will become tough.From the time you start cooking until it's finished, it will only take about 5 minutes. Recipe by Hanano arashi

I make this when garlic scapes are on sale, but their flavor and smell is too intense, so I didn't make it that often. Recently, I made it again and found that garlic scapes have become a lot milder.It takes a little while for the garlic rabes to cook.The edges of the gizzard pieces become frilly when cooked, so make sure to cook through.Adjust the amount of oyster sauce to your preference. Recipe by Hiyashinsu

I wanted to make a Chinese dish that goes well with rice.Using a gas stove top is best for Chinese cuisine. Recipe by alohafork

I'm in a penny-pinching phase right now, so I've been cooking inexpensive yet satisfying dishes.I took the photo above some time after the dish was done so it looks the way it does, but when it's freshly cooked it's really shiny and plump.Please enjoy this when it's freshly cooked and piping hot.If you have more than 350 g of chicken breast meat, you may run out of sauce. So if you have a bigger chicken breast please adjust the sauce ingredients. Recipe by *Anna*

#GoldenApron23

I wanted to use ingredients in the fridge to make something quickly.The key is to fry the eggs quickly in Step 2 so that they turn out fluffy.In Step 3, add komatsuna and stir quickly so that the garlic doesn't burn.Adjust the amount of salt because the oyster sauce and chicken stock may be salted already. For 4 servings. Recipe by kiki05

For some reason we don't get these kinds of greens in the grocery here that often, with a stem. So when we do, I always grab some. Here is an easy tasty dish you can use any greens for, just adjust your cooking times to match your greens. The Oyster sauce is a nice sauce for greens. Not designed to be spicy, but good flavor that doesn't overpower the greens.

This is a great accompaniment to any Chinese feast.

I usually have these ingredients in my refrigerator, so I make this dish often. It is a quick dish which can be a main dish, so it is perfect for a busy day. My husband loves it.-I made it with komatsuna this time. I used 4 stalks (about 1/2 a bag). You can also use bok choy or Chinese chives.-I used the bite-sized atsuage this time, so I just cut it into half thickness (about 1 cm thick). For 2 servings. Recipe by rose12

Common and quick recipe

A meal made with what's in the fridge

Something I always liked. But in the "regular" grocery stores, hard to find stalky, leafy greens like Chinese Broccoli, which I am using here. Good for you, pretty easy to make, tastes great. What's not to like? Almost any stalky greens will work for this, you just may need to adjust cooking time.Some people don't like the thick stalks as much, so you can split them lengthwise in those cases. If they are really long, cut them down, but you may need to cook the stalks longer than the leaves in that case, so do the stalks first, for a couple minutes, add other leaves the last minute or two in the blanch and maybe even the skillet part. Enjoy.

I received some Takara brand Shaoxing wine to try out.It is the best to chop the garlic and ginger but in here I used tubed ones for easier cooking. When you add them the oil will spit. Be careful. Recipe by Shampoo hat

Enjoy a delicious way to use up green onions! My husband often requests this dish. It's quick to make, too. Featured on July 2, 2012! Thanks!The story behind this recipeI received a lot of green onions, so I created this recipe.