Stir-fried bok choy with oyster sauce and garlic from Cook's Illustrated Annual Edition 2001 by Cook's Illustrated Magazine

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Notes about this recipe

  • Rinshin on September 16, 2014

    This was good (around B) but I would have preferred it with less oyster sauce. I felt it had too much oyster sauce which contributed to it's sweetness. Oyster sauce should be a background taste or hint of taste and this was a little too much. I would like to give it another try with 1/2 the amount of oyster sauce next time.

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