Description
This Bok Choy and Mushroom Stir Fry is a delightful and flavorful dish that combines tender baby bok choy and earthy brown mushrooms in a savory sauce. Perfect for a quick and easy weeknight dinner.
Ingredients
Units
Scale
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 baby bok choy, cut into large bite-size pieces
- Pinch of salt
- 2 1/2 tablespoons peanut oil
- 1 lb brown mushrooms, halved (or quartered if large)
- 4 dried Chinese chili peppers
- 2 garlic cloves, minced
- 1 thumb ginger, minced
- 2 green onions, sliced
Instructions
- Mix the sauce ingredients: 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 and water until well combined.
- Steam the bok choy: Heat water in a skillet, add bok choy with salt, cover and steam briefly. Transfer to a plate.
- Sear the mushrooms: Using the same skillet, sear mushrooms until browned and dry.
- Cook the aromatics: Add chili peppers, garlic, ginger, and green onion to the skillet. Stir briefly.
- Combine and thicken: Pour in the sauce, then add the slurry. Cook until thickened. Serve hot over rice.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
