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Bok Choy and Mushroom Stir Fry: A Quick and Healthy Delight

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Ingredients
  

  • Ingredients:
  • 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 into large bite-size pieces
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb 450 g 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
 

  • Directions:
  • Prepare the Sauce: Mix all sauce ingredients in a small bowl and set aside.
  • Make the Slurry: Combine cornstarch and water in another bowl; stir until smooth.
  • Cook Bok Choy: Heat 1/4 cup water in a large skillet over medium-high heat. Add bok choy with a pinch of salt. Cover and steam for 30 seconds, uncover, stir, then cover and steam for another 30 seconds. Remove bok choy and set aside on a platter.
  • Sear the Mushrooms: Clean the skillet, add 2 tablespoons oil, and heat over high heat. Add mushrooms and sear for 1 minute without stirring. Flip and cook for 2-3 minutes until browned. Push mushrooms to one side.
  • Sauté Aromatics: Add the remaining 1/2 tablespoon oil, chili peppers, garlic, ginger, and green onions. Stir until the chili peppers darken.
  • Combine and Thicken: Pour in the prepared sauce. Stir everything together and cook for 30 seconds. Re-stir the slurry and swirl into the pan. Cook until the sauce thickens.
  • Serve: Transfer the stir fry to a big plate and serve hot over steamed rice.
  • Enjoy Your Meal!
  • This bok choy and mushroom stir fry is not just a meal; it’s a vibrant, flavorful adventure that’s perfect for a quick dinner or a nutritious lunch. Enjoy the combination of textures and flavors that make this dish a true delight.