This stir-fried mushroom and bok choy dish is light, quick, and full of fresh flavor. The shiitake brings a deep, savory richness, while the enoki adds a soft, delicate bite. Bok choy keeps everything crisp and green, making the dish feel bright and balanced. A simple mix of soy sauce, oyster sauce, and sesame oil ties it all together with a warm, tasty finish. Served with rice or noodles, it makes an easy meal that still feels special.
Stir-fried Mushrooms with Bok Choy
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This stir-fried mushroom and bok choy dish is light, quick, and full of fresh flavor. The shiitake brings a deep, savory richness, while the enoki adds a soft, delicate bite. Bok choy keeps everything crisp and green, making the dish feel bright a...
Author:Stars of the Net
Ingredients
Directions
cut the spring onion into small rings, remove the skin of the ginger and slice 2 pieces, smash the garlic (put the flat side of your knife on top of the garlic and use your other hand to push it down)
slice the shiitake or oyster mushrooms into strips and remove the base of the enoki.
cut the shanghai bok choy into small pieces about 2cm, the leafy parts can be much bigger as they will shrink
heat up the wok or pan on medium fire, add the oil into it and the garlic and ginger. wait for it a bit so the flavours of the garlic and ginger seep into the oil.
add the shiitake and oyster mushroom and cook on high heat for a few minutes.
add the bok choy and cook for a minute. don’t cook them for too long or they will become too soft and we want to retain a bit of a bite to them.
add the enoki, light soy sauce, oyster sauce and sesame oil and cook for another 2 minutes. keep stirring so the flavours get mixed in well.
add the spring onion, stir/toss everything a bit and then you will be ready to plate the dish.
Recipe Note
Additional notes:
use the vegetarian oyster sauce (Lee Kum Kee Mushroom Stir-Fry Sauce) to make this dish vegan/vegetarian
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