sautéed choy sum
My co-worker is from Malayasia and every few weeks we go to his house for dinner. His curry dishes and sautéed vegetables are always so delicious. Eating at his house is one of my favorite pastimes. Alongside his spicy curry dish is usually a simple vegetable. I always want to ask him exactly what the sauce is made with but have felt awkward to do so. Finally, I asked last night. He eagerly shared his recipe. All day long at school, I was salivating over the prospect of making this veggie dish for myself. I bought a bunch of choy sum, oyster sauce, and fish sauce and headed home to make my simple and yet satisfying veggie side dish.
Take a bunch of choy sum (or baby bok choy) and separate the leaves from the base. Rinse well and toss into a sauté pan with a dash of oil. Heat over medium heat. Once the leaves have begun to wilt add 1 tablespoon of oyster sauce and 1/2 teaspoon of fish sauce. Toss the ingredients in the pan and continue to sauté until the base of the leaves are cooked through and fragrant. From start to finish, I sautéed the veggies for 5 minutes. Serve and enjoy!