Bok Choy and Mushroom
User Reviews
5
Bok Choy and Mushroom
Description
Bok Choy and Mushroom stir-fry uses fresh bok choy, typically the stem portion, cut into smaller pieces to maintain a tender crispness. Shiitake mushrooms contribute umami and a meaty texture. The garlic is sliced thin and sautéed with mushrooms to release its aroma and soften the fungi before adding bok choy to the hot wok. The vegetables cook quickly to preserve texture.
Light soy sauce and oyster sauce season the dish, imparting saltiness and a subtle savory depth. Additional vegetable oil is drizzled at the end to enhance richness and mouthfeel, ensuring a well-coated, glossy finish.
This stir-fry works well as a hot side dish for meals featuring rice or noodles, lending a mild, tasty vegetable component that complements proteins or heavier preparations.
Salt adjustments are advised due to the sodium content in the sauces. Cooking quickly over high heat preserves texture and flavor.
Ingredients
- 250 g bok choy , clean and break into smaller pieces
- 2 tbsp. vegetable oil , divided
- 4 shiitake mushrooms sliced
- 3 garlic finely sliced, cloves
- 1 tbsp. soy sauce light
- 1 tsp. oyster sauce
Instructions
- I use the stem part of the bok choy, but you can choose to keep the leaves. Then cut bok choy into smaller pieces.
- Then wash the shitake mushrooms, remove the roots, and cut them into slices.
- Heat around 1.5 tablespoons of cooking oil in a wok and fry garlic and mushroom slices for around 1 minute until the garlic turns aromatic and the mushroom becomes soft.
- Place the bok choy in. Fry for another minute until the bok choy becomes soft too. Add oyster sauce and light soy sauce.
- Drizzle another ½ tablespoon of cooking oil. Mix well and serve hot.
Notes
- Adjust added salt carefully because oyster sauce and light soy sauce already contain salt.
- Retain either the bok choy stems or leaves according to preference; stems add crunch, leaves add tenderness.
- Use fresh garlic sliced thin for aroma and flavor release during stir-frying.
- Maintain high heat and brief cooking times to keep vegetables crisp and flavorful.
- This recipe was updated in 2018 but originally published in 2014.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Sodium | 562mg | 23% |
| Potassium | 418mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5585IU | 112% |
| Vitamin C | 57.7mg | 64% |
| Calcium | 139mg | 14% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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