Sautèed Asian greens


  • Prep Time5 mins
  • Total Time15 mins
  • Makes4 Servings
Sautèed Asian greens

Roberto Caruso

Chatelaine Triple Tested


  • 10 baby bok choy, preferably Shanghai, cut in half lengthwise with cores intact

  • 1 tbsp vegetable oil

  • 2 tbsp oyster sauce

  • 1 tsp dark sesame oil


  • Rinse bok choy under cold running water to remove grit. Drain well.

  • Heat a large frying pan over medium high. Add vegetable oil, then bok choy. Pan will be very full. Cook, turning often, until bright green and tendercrisp, about 4 min. Stir in oyster sauce and sesame oil until coated. Serve with Honey-Glazed Tilapia.

Nutrition (per serving)

Calories 68, Protein 3g, Carbohydrates 5g, Fat 5g, Fibre 2g, Sodium 310mg.

Substitution Tip:

If the jade-green Shanghai baby bok choy isn't available, a good rule of thumb is 8 baby bok choy to 1 large. Trim ends off a regular head and cut in half crosswise. Add 1 to 2 more min of cooking time.