Description
A comforting and nutritious stir fry featuring crisp bok choy and juicy mushrooms, coated in a savory sauce.
Ingredients
Scale
- 1 lb baby bok choy (cut into large pieces)
- 1 lb brown mushrooms (halved or quartered)
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 2 garlic cloves (minced)
- 1 thumb-sized piece of ginger (minced)
- Peanut oil for frying
- Dried Chinese chili peppers (to taste)
- 2 tablespoons water
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Instructions
- Prepare the sauce by mixing together 2 tablespoons of water, soy sauce, vegetarian oyster sauce, 1 teaspoon of sugar, 1/4 teaspoon of ground black pepper, and 1/2 teaspoon of sesame oil. Set aside.
- Make the cornstarch slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water until smooth and set aside.
- Steam the bok choy for about 30 seconds until tender-crisp, then transfer to a platter.
- In a large skillet, heat 2 tablespoons of peanut oil over medium-high heat. Add the mushrooms and sear until browned and juicy, about 5-7 minutes.
- Add minced garlic, ginger, and dried chili peppers to the skillet and sauté until fragrant, about 1-2 minutes.
- Pour the prepared sauce into the skillet and stir everything together. Add the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens.
- Fold in the bok choy and toss until combined. Serve hot over cooked rice or noodles.
Notes
For a sweeter or saltier sauce, adjust ingredients to your taste. Fresh vegetables are key for flavor and nutrition.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: bok choy, mushroom, stir fry, vegetarian, quick dinner
