Bok Choy with Shiitake Mushroom Sauce

Bok Choy with Shiitake Mushroom Sauce
Serves: 4
  • 2 tsp (10 mL) vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) minced fresh ginger
  • 3 cups (750 mL) shiitake mushrooms, stemmed and thinly sliced
  • ½ cup (125 mL) sodium-reduced chicken broth
  • 4 tsp (18 mL) oyster sauce
  • 1 tsp (5 mL) cornstarch
  • ¼ tsp (1 mL) sesame oil
  • pinch pepper
  • 4 large heads Shanghai bok choy, (about 500 g), quartered
  1. In large nonstick skillet or wok, heat oil over medium-high heat; sauté garlic and ginger until fragrant, about 1 minute. Stir in mushrooms; sauté until golden and most of the liquid has evaporated, about 3 minutes.
  2. Whisk together broth, oyster sauce, cornstarch, sesame oil and pepper; pour into skillet. Cook, stirring, until sauce is thickened, about 1 minute.
  3. Meanwhile, in saucepan of boiling lightly salted water, cook bok choy until tender-crisp, about 2 minutes. Drain well and transfer to plate; top with mushroom sauce.


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