Chinese🥬 Vegetables

Chinese Bok Choy and Mushroom Stir-Fry

Name: Chinese Bok Choy and Mushroom Stir-Fry
Total time: 10 min
Cuisine: Chinese
Ingredients: 400 g baby bok choy; 113 g shiitake mushroom; 4 scallions; 4 garlic cloves; 2½ tbsp cooking oil; 1½ tbsp oyster sauce; 2 tsp soy sauce; 1 tsp dark soy sauce; 2 tbsp water

⏱ 10 min

A simple and tasty vegetable stir-fry featuring crisp bok choy stems and tender leaves paired with succulent mushrooms. Dressed in a classic scallion sauce, this flavorful side dish is healthy and ready in just minutes.

Low-cal

Adapted from a video by Souped Up Recipes

The Best Chinese Bok Choy Recipe (Ready in 5 Minutes)

Watch on YouTube

Ingredients

baby bok choy400 g
shiitake mushroomoyster mushroom or chanterelle can be substituted113 g
scallions4
garlic cloves4
cooking oil2½ tbsp
oyster saucevegan oyster sauce for a vegan version1½ tbsp
soy sauce2 tsp
dark soy sauce1 tsp
water2 tbsp

Steps

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1
Tear off the outer leaves of the bok choy, rinse thoroughly to remove any sand, and drain well. Cut the stems into bite-size pieces and keep the leaves separate from the stems, as they require different cooking times.
2
Slice the shiitake mushrooms into 1/4-inch thick pieces.
3
Dice the scallions diagonally into 1/2-inch pieces and thinly slice the garlic cloves.
4
Heat oil in a wok over low heat, add the scallions and garlic slices, and stir until lightly golden, about 3 minutes.
5
Add the oyster sauce, soy sauce, and dark soy sauce, and stir well to combine. This classic scallion sauce pairs well with any vegetable and adds savory flavor and a rich brown color.
6
Toss in the mushroom slices and bok choy stems, then drizzle water from the side of the wok to prevent the caramelized scallions and garlic from burning. Stir over medium-low heat for 2-3 minutes until the stems are tender.
7
Add the bok choy leaves and continue stirring until they are wilted. Serve immediately.

Chinese Bok Choy and Mushroom Stir-Fry

Ingredients

Steps

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