Mushrooms and Bok Choy
Tender bok choy paired with succulent shiitake mushrooms in a light savory sauce. This classic quick stir-fry is a nutritious, everyday family favorite.
Ingredients
10 items- Fresh shiitake mushrooms 6-8
- Bok choy (Shanghai green) 300 g
- Garlic cloves 3
- Oyster sauce 1 tbsp
- Light soy sauce 1 tsp
- White sugar 1/2 tsp
- Cornstarch slurry 2 tbsp
- Vegetable oil 2 tbsp
- Salt a pinch
- Sesame oil (optional) 1 tsp
Nutrition
Steps （7 steps）
Remove stems from shiitake mushrooms and cut into slices. Wash bok choy and drain; cut large ones in half lengthwise. Slice garlic.
In a small bowl, combine oyster sauce, soy sauce, sugar, and cornstarch slurry. Stir well to make the sauce.
Bring a pot of water to a boil, add a pinch of salt and a few drops of oil. Blanch bok choy for 30 seconds, then transfer to ice water to keep green. Drain and arrange on a serving plate.
Heat a wok or pan over medium heat, add oil and garlic slices. Stir-fry for about 10 seconds until fragrant.
Add mushroom slices, turn to high heat, and stir-fry quickly for 2 minutes, until mushrooms are slightly golden and aromatic.
Pour the sauce mixture along the side of the wok. Continue stir-frying over high heat for 30 seconds, until the sauce thickens and coats the mushrooms.
Spoon the mushrooms and sauce over the arranged bok choy. Drizzle with sesame oil if desired. Serve immediately.
Tips
1. Adding salt and oil in blanching water keeps bok choy vibrant. Plunge into cold water to stop cooking. 2. Use high heat when frying mushrooms to avoid releasing too much water. 3. Stir cornstarch slurry well before using to prevent lumps.
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