Spicy “Shanghai” Bok Choy

Wegman’s Scranton had the tiniest baby bok choy I’ve ever seen.  They were labeled Shanghai bok choy.  I steamed them until tender and added my favorite spicy sauce for bok choy.  I should have bought more!

It’s been a very long time since I’ve prepared salmon.  In vain, I searched for wild caught, skin on, but had to settle for farm raised, Canadian on a board for grilling, not realizing until I brought the fish home that the skin had been removed 😦

Oh well, this was good but I so miss L’Ambiance des Halles.

Spicy Oyster Sauce

2 tbsp oyster sauce

2 tbsp chili garlic sauce

1 tbsp sugar

1 tbsp peanut oil

2 tbsp water

Stir the oyster sauce, chili garlic sauce, sugar, peanut oil and water together well. Mix with hot, steamed bok choy.

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Recipes, side dish, Vegetables and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Spicy “Shanghai” Bok Choy

  1. Trix Rendert says:

    i am very familiar with them..they are so tender! and delicious..your post looks mouth watering..

  2. Michelle Smith says:

    That looks so good. I would like to try the wood grilling technique

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