Skip to Content
Jade logo

Sautéed Baby Shanghai Bok Choy with Garlic Butter Oyster Sauce

A simple yet sophisticated stir-fry with tender Baby Shanghai Bok Choy

Serves 3


  • 1 (5ct) bag Jade Baby Shanghai Bok Choy
  • 5 garlic cloves, minced
  • 3 oz oyster sauce
  • 1 cup vegetable stock
  • 2 Tbsp unsalted butter
  • 1 oz soy sauce
  • Ground black peppercorns to taste
  • Black sesame seeds


In a sauté pan over medium heat, add butter and garlic cloves. Sauté until cloves turn brown.

Add Shanghai Bok Choy and sauté until soften, about 3 minutes. Add vegetable stock, oyster sauce and soy sauce and mix well in pan. Add ground black peppercorns.

Sauté all together until well incorporated. Let reduce to slightly thicken. Garnish with black sesame seeds.