Blanch the bok choy in boiling water for 1 minute and rinse under cold running water.
In a skillet, brown medallions on both sides in hot oil. Season and remove to a plate.
Add a bit of oil to the skillet and stir fry onions and red pepper for a few minutes, then add blanched bok choy.
Deglaze with Marsala.
Pour in oyster sauce and add garlic and ginger.
Return medallions to the skillet and cook in the sauce for a few minutes.
To serve, spoon vegetables and sauce onto plates and top with medallions.
If sauce is too reduced, add water.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.