Name: Shanghai Bok Choy with Oyster Sauce (Ho Jop Shanghai Bok Choy)
Cuisine: China
Ingredients: 2 tablespoons peanut oil; 2 teaspoons oyster sauce; 6 cups water; ½ teaspoon baking soda; ½ teaspoon dark soy sauce; ¼ teaspoon salt; ½ teaspoon sugar; ½ teaspoon Shao-Hsing wine or sherry; ⅛ teaspoon white pepper; 3 heads of Shanghai Bok Choy, 2½ to 2¾ pounds; 2 teaspoons cornstarch; 1 teaspoon salt; ½ cup cold water

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This is a very special vegetable, rare in Canton, rare even in Hong Kong. It is a Shanghai product (available widely in the United States) and prepared in a simple manner that emphasizes its distinctive taste.

Ingredients

3 heads of Shanghai Bok Choy, 2½ to 2¾ pounds
6 cups water

Method

Remove old, discolored outer leaves of bok choy, trim stems, cut each head lengthwise into quarters. Remove most of leaves. Wash bok choy well under running water to remove sand and dirt. Drain.
Heat 6 cups water in a wok; add baking soda and salt. When water boils, ad

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Shanghai Bok Choy with Oyster Sauce

Ho Jop Shanghai Bok Choy

Ingredients

Method

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