Chinese-Style Baby Bok Choy with Mushroom Sauce41 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients. ” - by Jade Blue
Original recipe yields 8 servings
- In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
- Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
Amount Per Serving (8 total)
- 69 cal
- 5.4 g
- 4.7 g
Based on a 2,000 calorie diet
Reviews (41)Rate This Recipe
"Very good. Goes well with meat. I didn't have potato starch; I used corn starch. I used rehydrated dried, sliced, Portobello shroom's. Have everything prepared and ready to go; there is no time to fol..." See morelow this recipe in 1, 2, 3 fashion without preparation."
"Excellent, particularly the sauce. I easily could see adding chicken or shrimp and serving over rice or noodles for an entree (double the sauce). The sauce is fantastic and would complement so many ..." See morethings that it makes my head spin. I had beautiful, fresh heads of baby bok choy, and they were overcooked at two minutes. When I realized they were overdone, I plunged them into a bowl of ice water to stop the cooking, but next time I will check at 30 seconds. I'll probably steam them the next time instead of cooking in a pot of boiling water eliminating the water draining out of the bok choy. Didn't add salt or oil to the water, and I used cornstarch to thicken the sauce. I think the presentation should be the whole bok choy with mushroom sauce on top, but I just sliced mine into large pieces this time around. If you like Asian food, give this recipe a try because it's a winner."
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