Shiitake Mushroom and Bok Choy Stir-Fry
香菇油菜
Shiitake mushrooms and bok choy are blanched and tossed with garlic in a thickened soy-and-oyster sauce.
Also known as Bok choy with shiitake mushrooms · Shiitake Mushrooms and Bok Choy.
Published
Ingredients
Quantities are included where specified in the original recipe.
- shiitake mushrooms
- bok choy
- garlic
- 1 spoonfuloyster sauce
- 1 spoonfullight soy sauce
- Chinese thirteen-spice powder
- a littlesugar
- chicken bouillon
- starch slurry
- salt for blanching
- cooking oil
- water
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Ingredient Notes
- The source advises brief blanching to retain the greens' texture.
Step-by-Step Instructions
- 01
Wash bok choy and shiitakes and slice the mushrooms.
- 02
Bring water to a boil with a little oil and salt. Blanch the bok choy stems first, then the leaves for about 1 minute and drain. Blanch the mushrooms for 1 minute and drain.
- 03
Heat oil and fry garlic until fragrant. Add mushrooms, thirteen-spice powder, oyster sauce and light soy sauce and toss.
- 04
Add bok choy and a little sugar. Pour in starch slurry and add a little chicken bouillon.
- 05
Stir-fry until the sauce thickens and coats the vegetables.
Illustrated Cooking Guide
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Cooking Method
Shiitake Mushroom and Bok Choy Stir-Fry
Shiitake mushrooms and bok choy are blanched and tossed with garlic in a thickened soy-and-oyster sauce.
Ingredients
- shiitake mushrooms
- bok choy
- garlic
- 1 spoonfuloyster sauce
- 1 spoonfullight soy sauce
- Chinese thirteen-spice powder
- a littlesugar
- chicken bouillon
- starch slurry
- salt for blanching
- cooking oil
- water
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Wash bok choy and shiitakes and slice the mushrooms.
- 02
Bring water to a boil with a little oil and salt. Blanch the bok choy stems first, then the leaves for about 1 minute and drain. Blanch the mushrooms for 1 minute and drain.
- 03
Heat oil and fry garlic until fragrant. Add mushrooms, thirteen-spice powder, oyster sauce and light soy sauce and toss.
- 04
Add bok choy and a little sugar. Pour in starch slurry and add a little chicken bouillon.
- 05
Stir-fry until the sauce thickens and coats the vegetables.
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