Chinese Style Squid & Bok Choy with Oyster Sauce
Chinese Style Squid & Bok Choy with Oyster Sauce

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chinese style squid & bok choy with oyster sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chinese Style Squid & Bok Choy with Oyster Sauce is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Chinese Style Squid & Bok Choy with Oyster Sauce is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have chinese style squid & bok choy with oyster sauce using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chinese Style Squid & Bok Choy with Oyster Sauce:
  1. Prepare 1 Squid
  2. Take 1 plant Bok choy
  3. Make ready 1 optional, (to taste) White part of a Japanese leek
  4. Take 1 Oil
  5. Prepare 2 tbsp Oyster sauce
  6. Make ready 1 tsp Soy sauce
  7. Make ready 1 optional, (to taste) Weipa or Chinese chicken soup stock
  8. Prepare 1 tbsp Sake
  9. Get 1 tsp Sesame oil
Steps to make Chinese Style Squid & Bok Choy with Oyster Sauce:
  1. Cut the squid into bite-sized pieces. Cut off the hard bottom of the bok choy and cut in half.
  2. If using leek, julienne it thinly and soak in water.
  3. Heat the oil in the frying pan and stir-fry the stalk of the bok choy over medium heat.
  4. Add the squid and sprinkle in the sake. When the squid curls or when they have been cooked halfway through, add the bok choy leaves.
  5. If using weipa (Chinese seasoning) or chicken stock granules, add about 1/2 teaspoon (adjust according to taste).
  6. Once the bok choy has become tender and the squid has been cooked through, add the oyster sauce and cook briefly. Mix in some soy sauce and sesame oil to finish.
  7. If available, garnish with the julienned leek.

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