This dish is supposed to be cooked with Oysters and Bok Choy. In Japan, fairly large Oysters removed from shell are available for cooking. Here in Melbourne, Oysters are in shell, rather small, and they are to be eaten raw. They are very expensive. So, I use Eggs instead of Oysters, and it’s delicious.
3 Eggs *lightly whisked
Salt & White Pepper
1 tablespoon Oil
1 Spring Onion *finely chopped
1 clove Garlic *finely chopped
1 teaspoon Sesame Oil
2 Bok Choy *about 300g, cut into the size that is easy to eat
1 tablespoon Oyster Sauce
1 tablespoon Soy 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.