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Itty Bitty Baby Bok Choy in Vinegar Oyster Sauce

The Mala Market
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking


  • pounds smallest baby bok choy
  • 4 medium garlic cloves, sliced
  • ¼ teaspoon kosher salt
  • 1 teaspoon Totole chicken-less chicken powder mixed with 4 tablespoons water or 4 tablespoons chicken broth
  • 3 tablespoons oyster sauce
  • tablespoons Zhenjiang vinegar (preferably 6-year)
  • 1 tablespoon Chinese light soy sauce (preferably Zhongba)


  • Cut baby bok choy in half vertically, from top to bottom. Rinse and dry well (a salad spinner is good for this).
  • Heat wok over a high flame and add 2 tablespoons oil. When the oil is hot, lower flame and add garlic slices. Stir-fry briefly to soften, but do not brown.
  • Add bok choy, increase flame, and stir-fry for about 2 minutes. Add the salt and chicken broth and cover pan. Steam for about 1 minute and check doneness. When cooked through but still crisp, plate bok choy.
  • Mix oyster sauce, vinegar and soy sauce in a bowl or measuring cup and heat in the microwave for 20 seconds (or heat until warm in a small saucepan). Drizzle sauce over the bok choy and serve.