Bok Choy and Oyster Sauce

Bok Choy and Oyster Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:03 Cooking
  • 0:18 Total Time


Add all
  • 1 lb
    (450 g)

    bok choy or other green vegetable (asparagus, broccoli, spinach), blanched

  • 2 Tbsp.
    (30 mL)

    bio sunflower oil

  • 1

    red pepper, cut in thin slices

  • 1

    yellow pepper, cut in thin slices

  • 1

    garlic clove, chopped

  • 1/4 cup
    (60 mL)


  • 1-2 Tbsp.
    (15-30 ml)

    oyster sauce


Blanch the bok choy for approximately 1 minute.

Rinse immediately under cold water.

In a wok or in a non-stick frying pan, heat the oil over medium-high heat.

Add the peppers and the bok choy.

Add the garlic, the water and the fish sauce.

Cook for approximately 2 minutes.

Serve immediately.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007