What are some sauces that go with Bok Choy? I want to make

>sauces that go with Bok Choy?
Let me know if you find one, cause I'm pretty sure such a thing doesn't exist.

Bearnaisé

I'm just happy with some soy sauce and a pinch of sugar, all added at the last second during the stir fry.

>>9407858
Cook it in coconut milk with some other fried veggies

>>9407858
>>9407901

oyster sauce nigga

>>9407858
Sauce
>Mongolian fire oil
>Garlic
>frech ground ginger/ginger paste
>white rice wine vinegar
>ponzu

Meal
>Bok Choy leaves; sliced along the stalk then sliced into 1/2 inch wide strips
>Shitake Mushrooms, sliced
>BlSl chicken thigh
>white onion sliced into 16ths
>red sweet pepper, pithed and sliced into 3/8 inch wide strips
>julienne carrots
>sesame oil
>cooked buckwheat noodles

Garnish
sesame seeds (garnish)

Start rice in rice cooker
add oil to wok, medium-high heat
Flatten chicken, season with salt.
brown chicken in oil, both sides until a crust begins to appear, then remove from wok and allow to cool.
Add a little more oil, bring up to temp.
In this order, begin to stir fry the ingredients waiting 1 minute between ingredients:
>Peppers
>Mushrooms
>Onions
>Bok Choy
>carrots

Slice the chicken agross the grain and return to wok, stir fry for about three minutes.
add all sauce ingredients and stir to combine.
Once sauce begins to bubble, add noodles and stir, remove from heat.

plate, sprinkle with sesame seeds
Serve with a crisp lager or mild sweet tea

>>9408119
Scratch the rice, I'm more than a bit drunk. Or fuck it and scratch the noodles and serve over rice.

>>9408125
id use fat rice noodles and put a spoon of peanut butter in the sauce but im drunk too

hoisin
oyster sauce

>>9407858
just stir fry that shit with some togarashi

>>9407858
>honey soy
lmao enjoy your man boobs

>>9408089
Do this, add curry paste or golden mountain sauce for extra flavor

Ginger, Garlic, Red Pepper Flakes, Soy and Toasted Sesame Oil for me.

>>9407858
oil and garlic

>>9407858
I use peanut sauce, which is also soy sauce heavy and sweet.

>>9407901
>What is pad Thai

Asian sauces kind of get boring after a while because of the heavy salt content. I personally like a thicker base to work with. My personal take is to thicken up a chicken bone broth stock (store bought or what not; could be low sodium if needed) or even a chicken gravy used sparingly. I like to add cayenne powder, garlic and ginger as well. Works for me as a nice change up.