MONDAY MORNING RECIPE POST - BOK CHOY AND MUSHROOM STIR-FRY

I haven't made a recipe with Bok Choy for a long time. Here is one I found at Omnivore's Cookbook hosted by Maggie Zhu. It is another excellent recipe. The original can be found here. It can be served as a side dish, or a main one with rice. Please visit to see tips, photos and other great recipes. I look forward to going back often.

Bok Choy and Mushroom Stir Fry - serves 4

From preparation to table about half an hour.

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 to large bite-size pieces

Pinch of salt

2 1/2 tablespoons peanut oil

1 lb. (450 g) brown mushrooms, halved (or quartered if the size is too big)

4 dried Chinese chili peppers

2 minced garlic cloves 

1 minced thumb-sized piece of ginger

2 sliced green onions

Mix the sauce ingredients in a small bowl and set aside.

Add the slurry ingredients in a small bowl and stir to mix well.

Heat 1/4 water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby Bok Choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the Bok Choy has softened. Transfer it into a big platter.

Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no juice left in the pan.

Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Add Bok Choy back into the pan and stir everything together.

Pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.

What did we think? It was a very tasty dish, and we didn't change anything at all. 

I garnished a few extra chilis to the top of the dish because I wanted to add some color, but we were careful not to eat them as they were very hot. The dish itself wasn't too hot though.

We couldn’t get Baby Bok Choy and ended up getting regular, chopping them into more pieces.

Instead of Bok Choy I thought we could use cabbage for a change.

We served it on a bed of rice and had leftovers for another meal the next day. 

I have added the website's address out in full, just in case you prefer to copy and paste rather than use the link at the beginning of this post. I try to remember to add this each week.

https://omnivorescookbook.com/bok-choy-and-mushrooms-stir-fry/

That's it and if you have any questions, please don't hesitate to put them in the comments.