Braised bok choy in oyster sauce
Braised bok choy in oyster sauce is a classic Chinese stir-fry dish featuring tender baby bok choy cooked in a savory, umami-rich sauce made from oyster sauce, garlic, and sometimes ginger or soy sauce. It's a staple in Cantonese cuisine and home cooking across China, valued for its simplicity and quick preparation. The dish highlights the vegetable's natural sweetness while coating it in a glossy, flavorful glaze.
🍽️ Nutrition at a glance
This dish is low in calories (around 80-120 per serving) and carbohydrates, with minimal fat unless extra oil is used. It provides a good source of vitamins A, C, and K, as well as calcium and fiber from the bok choy, while the oyster sauce adds a small amount of protein and minerals like zinc.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 3.5 g |
| Carbs | 8 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Vitamin C | 45 mg |
| Vitamin A | 300 mcg RAE |
| Calcium | 105 mg |
| Iron | 1.8 mg |
| Potassium | 380 mg |
| Vitamin K | 45 mcg |
| Folate | 55 mcg |
| Magnesium | 18 mg |
Per 1 cup (156 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish embodies the Chinese culinary principle of 'xian' (鲜), or fresh umami, where the oyster sauce amplifies the vegetable's natural flavors without overpowering them. Nutritionally, bok choy is a cruciferous vegetable linked to anti-inflammatory benefits, and cooking it quickly in sauce helps retain its nutrients better than boiling.
