Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas
Steamed bok choy is taken to another level with this veganized take on oyster sauce from Fat Choy chef and owner Justin Lee. By marrying cooked-down mushrooms, rice wine, and soy sauce, Lee creates a condiment with a big umami punch—and a major payoff. “The addition of one condiment can vastly change the direction of a dish,” he says.