Braised mushroom and Bok Choy
It is a little bit difficult for me to name this dish because I cannot name it neither from the cooking method nor from the taste. But anyway, this is a super easy and healthy dish for ordinary home cooking and also for parties due to the appearance.
Bok Choy is a healthy food loved by people around the world. It usually has a sweet and fresh taste, while shitake mushroom provides a strong taste via the soft and thick texture.
In this recipe, I call oyster sauce. Oyster sauce has become one of my favorite store-bought sauces after I moving to the place where I am now living. It tastes salt and sweet and goes really well with beef, mushrooms even vegetables like lettuce leaves and Chinese broccoli. If you are interested in knowing more basic information about the sauces used in Chinese cuisine, check Chinese sauces where I list some of the most popular and important ones.For vegan readers, you can use vegan friendly oyster sauce which is made from oyster mushroom.
Prepare all the ingredients and cook the Bok Choy firstly. If you do not want to cut the flowers, just forget it and do not let it brother you too much. The tip is to add some salt and oil if you want to remain the green color and crispy taste of the vegetables. This can also be applied to other vegetable dishes.
Heat up around 1 tablespoon of oil in pan and then stir fry garlic slices until aroma. Add shitake mushroom in and fry until soft. Stir in stir fry sauce and wait for around 30 seconds until the sauce is appropriately thickened.
Assemble the dish.
- 1 lb bok choy
- 1 tablespoon vegetable oil
- Around 10-12 shitake mushroom-cut flowers on the surface if you like
- 3 garlic cloves, finely sliced
- ¼ teaspoon of cooking oil
- ½ teaspoon salt
- ½ tablespoon oyster sauce
- 2 teaspoons light soy sauce
- 2 teaspoons cornstarch
- ½ cup stock or water
- 1 teaspoon sesame oil
- ¼ teaspoon salt or as needed
- Remove any bad leaves of Bok Choy. Wash carefully and then cut into two halves.
- Then wash the shitake mushrooms, remove the roots and cut flower on surface.
- In a large pot, bring enough water to a boiling and then cook bok choy until soft. Add ½ teaspoon of salt and several drops of oil can help to keep the green color and crispy taste of Bok Choy. But do not kill your vegetables. Transfer out and lay them in the bottom of the serving plate.
- In a small bowl, mix all the ingredients for stir fry sauce and set aside.
- Heat up around 1 tablespoon of oil in pan and then stir fry garlic slices until aroma. Add shitake mushroom in and fry until soft.
- Stir in stir fry sauce and wait for around 30 seconds until the sauce is appropriately thickened. Transfer the mushrooms to serving plate too and pour over all the sauce left.
Thanks for visiting and just have fun!