Bok Choy & Egg with Oyster Sauce

Prepare all ingredients and sauces before you start cooking. Separate green parts and white parts of Bok Choy as you cook white parts first.

Whisk Eggs in a bowl, and season with Salt & White Pepper.

Heat Oil in a frying pan or wok over high medium heat, cook Eggs softly and transfer to a plate.

Add Sesame Oil, cook Spring Onion and Garlic for 1 minute or until aromatic, then add white parts of Bok Choy. When white parts of Bok Choy are softened, add green parts. This way you won’t overcook green parts.

When Bok Choy is cooked, add Oyster Sauce and Soy Sauce, and combine. Return the softly cooked Egg and combine. Serve with freshly cooked rice.