Savory Bok Choy Mushroom Stir Fry (Printer-Friendly Version)
# What You'll Need:
→ Sauce
01 -
2 tablespoons soy sauce
02 -
1 tablespoon vegetarian oyster sauce
03 -
2 tablespoons water
04 -
1/4 teaspoon ground black pepper
05 -
1 teaspoon sugar
06 -
1/2 teaspoon sesame oil
→ Slurry
07 -
2 tablespoons water
08 -
1 tablespoon cornstarch
→ Stir-Fry
09 -
4 dried Chinese chili peppers
10 -
2 1/2 tablespoons peanut oil
11 -
1 lb baby bok choy, chopped into large chunks
12 -
2 green onions, thinly sliced
13 -
Pinch of salt
14 -
1 thumb ginger, finely chopped
15 -
1 lb brown mushrooms, halved or quartered if big
16 -
2 garlic cloves, minced
# Method:
01 -
Combine all the sauce ingredients in a small dish. Put it aside for later.
02 -
Take a small bowl and mix the slurry ingredients until smooth.
03 -
Put 1/4 cup water in a big pan and heat it over medium-high. When it starts bubbling, toss in the bok choy and sprinkle with a tiny dash of salt. Cover with a lid and let it steam for about 30 seconds. Take off the lid, give it a quick stir, and cover again for another 30 seconds until the bok choy softens. Move it to a large serving plate.
04 -
Wipe the pan clean with a paper towel. Add 2 tablespoons of oil and heat it to high. Place the mushrooms in and don’t stir for 1 minute to let them sear. Flip them over and cook for 2-3 minutes, stirring now and then. Once they’re nicely browned and dry, they’re ready.
05 -
Push the mushrooms to one side of the skillet. Pour the remaining 1/2 tablespoon of oil on the empty side, then throw in the green onions, garlic, ginger, and chili peppers. Stir them around until the peppers darken to a deep red. After that, mix everything together.
06 -
Pour the sauce into the skillet, stirring as it heats for about 30 seconds. Stir the slurry to ensure the cornstarch hasn’t settled, then pour it into the pan. Stir until the sauce thickens up. Move everything to a plate and serve warm as a side or with rice as the main meal.
# Cook's Tips:
01 -
For a gluten-free version, swap out the soy sauce for tamari. Use a gluten-free oyster sauce instead of the vegetarian one.