I hadn’t bought oyster sauce in a couple years since it’s high-carb, but bok choy hasn’t tasted as good without it so I picked some up last week. It doesn’t take a lot to perk up the flavour of a lot of bok choy, so the 5 g carbs per Tbsp are worth it to me. (I washed and quartered a bunch of baby bok choy and minced about 5 cloves of garlic. Then I melted coconut oil in a wok and added the garlic, stirred a couple times, then added the bok choy. I added the oyster sauce and stir-fried just until the bok choy was heated through. Last night, my friend and I ate it with steak and fried mushrooms. Today, I just nuked it and ate it as a snack.)

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