My favorite way to cook baby bok choy couldn’t be easier. It makes a great side dish for grilled chicken or pan roasted duck breast.
Make a sauce by whisking together 3 tablespoons of oyster sauce and 2 tablespoons of salad oil. Peanut oil will have the best flavor.
Wash 1 pound of baby bok choy. Bring a large pan of water to a boil, add salt and the whole baby bok choy. Blanch for 1 to 2 minutes, until the leaves start to wilt.
Remove and drain on clean towels. Cut each bok choy in half lengthwise, arrange on a serving plate and pour over the vegetables.
Chinese cabbage salad with cilantro
Soften some finely minced shallot in rice vinegar for 15 minutes at room temperature. Slice Chinese cabbage very thin (including the ribs) and toss with the shallots, olive oil, salt and fresh ground pepper. Cover and refrigerate for 10 minutes, until cabbage begins to wilt.
Toss with a handful of cilantro leaves, adjust the seasoning and serve.