My sister asked if I would make my recipe for steamed bok choy and then, as it so often does, one thing led to another.
I had some mini Japanese eggplant, ground lamb and fresh udon noodles.
There was really nothing to think about. Spicy eggplant was inevitable 🙂
I love this dish! So that’s why. My sister liked it too 🙂
I’ll have to consider making a run into New Jersey for more udon noodles, that or seppuku 😀
Steamed Baby Bok Choy
2 tbsp oyster sauce
2 tbsp chili garlic sauce
1 tbsp sugar
1 tbsp peanut oil
2 tbsp water
10 baby bok choy, stem ends removed and sliced in half vertically
Mix the oyster sauce, chili garlic sauce, sugar, peanut oil and water together well, then set aside.
Steam the bok choy halves in a steamer or wok for 5-6 minutes. Remove the bok choy, place on a platter and drizzle with the oyster sauce.