My Gulay Recipe :)

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I was reading Toni’s Blog a couple of weeks ago and chanced upon her Lasang Pinoy entry: Oh My Gulay!

I told her that I love green leafy vegetables just like her, and just like her, i love Kangkong (courtesy of Pong Pagong too!) and Pechay. She asked me to join Lasang Pinoy 18’s Oh My gulay, and i thought, why not?

Here’s the latest Vegetable Dish I learned which i love cooking for my family. It’s nothing new, in fact I’m pretty sure you’ve chanced upon this dish before or a variety of it.

Baby Bok Choy in Oyster Sauce

*i never really followed exact measurements whenever cooking i’m always the “suit to taste” cook :p

Ingredients:

1 pound young bok choy (Taiwan Pechay)

2 tablespoons of chicken broth (I just use 1 chicken bouillon cube in half a liter of water or use a can of ready chicken broth – expensive though.)

1 tablespoon oyster sauce

1-1/2 teaspoons thin soy sauce

1 1/2 teaspoon worcestershire sauce

1-1/2 teaspoons cornstarch

1/2 teaspoon sugar

3 teaspoons vegetable oil

2 ginger, sliced into small thin strips

1 clove garlic, crushed and peeled

—-

1. Cut the ends of the bok choys to separate them, wash thoroughly.

2. heat wok or pan on medium heat, add oil, garlic, and ginger.

3. Add the 2 tablespoon of chicken broth, oyster sauce, soy sauce, worcestershire sauce, sugar with constant stirring.

4. Add cornstarch to thicken the sauce

** During or before this, you can cook your bok choy’s by boiling in water or the chicken broth. Remove as soon as leaves are bright green (usually after 4 minutes), set aside on a serving dish.

You can either pour the sauce over the cooked bok choy’s or stir it with the sauce before putting on the serving dish.

It should look something like this. I just got this picture online, i usually make more sauce than this.

Hope you like it like we do!

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