Description
This Mushroom and Bok Choy Stir-Fry brings together the earthy depth of brown mushrooms with the crisp freshness of baby bok choy, creating a harmonious dish that is both healthy and flavorful. The vibrant colors and rich textures make this dish as appealing to the eye as it is to the palate.
Ingredients
Sauce:
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
Slurry:
1 tablespoon cornstarch
2 tablespoons water
Stir-Fry:
1 lb (450 g) baby bok choy, cut into large bite-size pieces
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb (450 g) brown mushrooms, halved or quartered
4 dried Chinese chili peppers
2 garlic cloves, minced
1 thumb-sized piece of ginger, minced
2 green onions, sliced
Instructions
Prepare the sauce: In a small bowl, combine water, soy sauce, oyster sauce, sugar, black pepper, and sesame oil. Set aside.
Prepare the slurry: In another small bowl, mix cornstarch with water until smooth.
Cook the bok choy: Heat 1/4 cup water in a large skillet over medium-high heat. Once boiling, add bok choy and salt. Cover and steam for 30 seconds. Uncover, stir, and steam for another 30 seconds. Remove bok choy to a platter.
Sear the mushrooms: Wipe skillet, add 2 tablespoons oil, and heat over high. Add mushrooms and sear for 1 minute. Stir and cook for 2-3 minutes until browned. Push mushrooms to one side.
Sauté aromatics: Add remaining 1/2 tablespoon oil to the empty side of the skillet. Add chili peppers, garlic, ginger, and green onions. Sauté until chili peppers darken.
Combine and thicken: Pour the sauce over all ingredients in the skillet. Stir and cook for 30 seconds. Re-stir the slurry and swirl into the skillet. Cook until the sauce thickens. Transfer to a plate and serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 180