Quick Bok choy stir fry with fresh shiitake mushrooms.
Bok choy, as one of the most popular and healthy dark green leafy vegetables in common Chinese kitchen, has been my favorite ingredient too, specially in winter. In China, the concert of seasonal eating continually obtains higher popularity. Although bok choy is available around the year due to the modernized agriculture. Winter bok choy is the best. When the temperature drops, bok choy get a crunchier texture and a sweeter flavor.
One of the simplest way of cooking bok choy is to stir fry it with garlic. In China, we call this cooking style as “清炒” meaning frying without spices. In Sichuan area, we like to add dried chili pepper and Sichuan peppercorn in dark leafy stir fry dishes. The later method is called “炝炒”. Both methods creates delicious and healthy vegetable stir fries.
After eating too much garlicky bok choy, I always thinking about how to improve the dish. Then shiitake mushroom (in fact, beech mushroom works perfectly too) is selected as the best partner of Bok Choy. Shiitake mushroom contribute a unique aromatic while Bok Choy provides crunchy texture and mild sweet taste.
Cook’s Note
- In order to make the final dish shinning and beautiful, a very small amount of starch water (水淀粉) is usually used in vegetable stir fries. Instead of adding starch water, I use vegetable oil only. Adding vegetable oil at the very end of the stir-frying process can make the dish ” shinning shinning” too.
Instructions
Remove any bad leaves of Bok Choy. Then cut into smaller pieces. Then wash the shiitake mushrooms, remove the roots and cut into slices. Heat around 1 tablespoon of cooking oil in wok and fry garlic and mushroom slices for around 1 minutes until garlic turns aromatic and the mushroom become soft.
Place the bok choy in. Drizzle another 1/2 tablespoon of cooking oil along the wok edge. Fry for around 1 minute until well cooked. Place salt in and add the remaining 1/2 tablespoon of oil. Mil well and serve hot.
I match it with Sichuan style shredded beef and vegetable ABC Soup. Call it a lunch.
Chinese Style Vegetable Stir Fry
- Chinese cabbage stir fry
- Radish green stir fry
- Garlic Broccoli stir fry
- Chinese water spinach stir fry
Super easy bok choy stir fry with shiitake mushrooms
- 250 g bok choy , clean and break into smaller pieces
- 2 tbsp. vegetable oil , divided
- 4 shitake mushrooms , sliced
- 3 garlic cloves , finely sliced
- 1/2 tsp. salt , or taste
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Remove any bad leaves of Bok Choy. Then cut into smaller pieces.
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Then wash the shitake mushrooms, remove the roots and cut into slices.
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Heat around 1 tablespoon of cooking oil in wok and fry garlic and mushroom slices for around 1 minutes until garlic turns aromatic and the mushroom become soft.
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Place the bok choy in. Drizzle another 1/2 tablespoon of cooking oil along the wok edge. Fry for around 1 minute until well cooked.
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Place salt in and add the remaining 1/2 tablespoon of oil. Mil well and serve hot.
Since oyster sauce and light soy sauce contains salt, adjust the salt in stir fry sauce accordingly.
Recipe firstly published in 2014 and updated in winter of 2018
Firstly, I have to mention the cross on the mushrooms – SO CUTE! Gosh, I never thought to do that! Secondly, this sauce is such a classic, thank you for sharing it! I feel like I need to stash this recipe away in my “Asian Essentials” collection.
Thanks Nagi. Yeah, I do love the appearance too. Though simple, it is really yummy and healthy.
This dish is a classic! I love this dish, and make it all the time too. I like your rendition with the cut mushroom tops- so pretty!
Hi Sarah,
Yes, it is very classic and I love it very much. I love the cut mushrooms too. Very Much!
I am loving those scored mushroom tops, this is definitely a recipe I need to try!
Me too. Thalia. I always cut some flours on mushroom surface just for some fun in daily cooking.
Hi I have this recipe bookmarked because I love making it and realized the recipe has changed! Is there any way I can get a copy of the old recipe? Thank you!!
Mel,
Older recipe will be reposted with another title soon. Sorry about the trouble. I believe the old copy should be braised mushroom. So I decided to re-post it with another recipe.