Looking for a quick and easy recipe that’s packed with flavour and nutrients? Look no further than this Bok Choy and Mushrooms recipe. Bok choy is a leafy green vegetable that is rich in vitamins A, C, and K, while mushrooms add an earthy taste and are a great source of protein.
You can use mature bok choy or baby bok choy in this dish.
Ingredients
3 tablespoons vegetable oil
1 peeled fresh ginger slice, about the size of a quarter
Kosher salt
½ pound fresh shiitake mushroom stems removed and caps cut into quarters
2 garlic cloves, minced
1½ pounds baby bok choy, sliced crosswise into 1-inch pieces
2 tablespoons Shaoxing rice wine
2 teaspoons light soy sauce
2 teaspoons sesame oil
Directions
Heat a wok over medium-high heat until a drop of water sizzles and evaporates on contact. Pour in the vegetable oil and swirl to coat the base of the wok.
Season the oil by adding the ginger slice and a pinch of salt. Allow the ginger to sizzle in the oil for about 30 seconds, swirling gently.
Add the mushrooms and stir-fry for 3 to 4 minutes, until they just begin to brown. Add the garlic and stir-fry until fragrant, about 30 seconds more.
Add the bok choy and toss with the mushrooms. The wok/pan may appear crowded, but the bok choy will wilt down quickly. Add the rice wine, light soy, and sesame oil.
Cook for 3 to 4 minutes, tossing the vegetables constantly until they are tender.
Transfer the vegetables to a serving platter, discard the ginger.
Serve hot.
Variation
Use other hearty greens like kale or Swiss chard instead of bok choy.
Related
Bok Choy and Mushrooms
Ingredients
- 3 tbsp vegetable oil
- 1 fresh ginger
- ½ shiitake mushroom
- 2 garlic cloves
- 1½ pounds baby bok choy
- 2 tbsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 2 tbsp sesame oil
Instructions
- Heat a wok over medium-high heat until a drop of water sizzles and evaporates on contact. Pour in the vegetable oil and swirl to coat the base of the wok.
- Season the oil by adding the ginger slice and a pinch of salt. Allow the ginger to sizzle in the oil for about 30 seconds, swirling gently.
- Add the mushrooms and stir-fry for 3 to 4 minutes, until they just begin to brown. Add the garlic and stir-fry until fragrant, about 30 seconds more.
- Add the bok choy and toss with the mushrooms. The wok/pan may appear crowded, but the bok choy will wilt down quickly. Add the rice wine, light soy, and sesame oil.
- Cook for 3 to 4 minutes, tossing the vegetables constantly until they are tender.
- Transfer the vegetables to a serving platter, discard the ginger, and serve hot.