Braised Bok Choy



Braised Bok Choy

Course 4. Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People


  • 1 pkg. (625g) Pelmen Foods Savoury Perogies
  • 2 tbsp. Sesame oil
  • 4 Baby Bok Choy cut lengthwise in half
  • 1 tbsp. Fresh ginger finely minced
  • 1 Large garlic cloves finely minced
  • 1 cup Vegetable stock
  • ½ tbsp. Fresh lemon juice
  • 2 tbsp. Oyster sauce
  • 2 tbsp. Low sodium soy sauce
  • 1 tsp. Asian chili sauce
  • 1 tsp. Cornstarch
  • ½ cup Green onions thinly sliced
  • 1 tbsp. Toasted sesame seeds
  • Possible Toppings: Roasted Peanuts, Chillies, Cilantro.


  • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
  • In a medium size bowl, mix vegetable stock, lemon juice, oyster sauce, soy, chili sauce and cornstarch. Set aside.
  • In a large sauté pan or wok, heat sesame oil over medium heat. Add garlic and ginger and sauté for 2 minutes.
  • Add Bok Choy and stir for 3 minutes until well coated and heated.
  • Add sauce and gently stir to coat the Bok Choy. Let simmer for 5 mins until Bok Choy is slightly tender. Remove Bok Choy from the sauce and place on a separate plate.
  • Toss perogies in the sauté pan and stir until well coated. Cook over medium heat for 1-2 mins until sauce has thickened.
  • Place perogies on a platter and top with braised Bok Choy. Sprinkle with green onions and sesame seeds and serve hot.