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Chinese-Style Baby Bok Choy with Mushroom Sauce

Chinese-Style Baby Bok Choy with Mushroom Sauce

Cost $8, save $12

Source: Recommended by CookPal

  • 15 Min
  • 8 Servings
  • $8

INGREDIENTS

  • Sauce

    • 2 tablespoons oyster sauce
    • 1 tablespoon soy sauce
    • 2 teaspoons brown sugar
    • 💧 1 tablespoon water
    • 1 teaspoon potato starch

  • Vegetable and Main Ingredients

    • 4 heads baby bok choy
    • 🍄 1 (8 ounce) package sliced portobello mushrooms

  • Seasoning and Miscellaneous

    • ¼ teaspoon vegetable oil
    • 🧂 2 pinches salt, plus more to taste
    • 3 tablespoons olive oil
    • 🌱 2 tablespoons minced green onion
    • 🧄 1 tablespoon minced garlic

STEPS

1

Mix together oyster sauce, soy sauce, and brown sugar in a medium bowl until sugar is dissolved. Mix together water and potato starch in a small bowl until smooth; stir into oyster sauce mixture until well combined. Set aside.

2

Fill a large pot with water and bring to a boil. Stir in vegetable oil and 2 pinches salt. Place bok choy into boiling water; cook until tender, shiny, and bright green, 2 to 3 minutes. Drain and arrange bok choy attractively on a serving platter.

3

Heat olive oil in a large skillet or wok until shimmering. Cook and stir green onion and garlic in hot oil until fragrant, about 20 seconds; stir in mushrooms. Cook and stir until mushrooms begin to shrink slightly. Sprinkle lightly with salt. Continue to cook mushrooms, stirring often, until tender, about 5 minutes.

4

Pour in oyster sauce mixture and stir until sauce is thickened and coats mushrooms, 30 seconds to 1 minute. Pour mushroom sauce over bok choy on the platter. Serve hot.

NUTRIENTS

Per 1 serving

🔥

69

Calories

  • 2
    Protein
  • 5
    Carbs
  • 5
    Fats

💡 Use fresh ingredients to enhance flavor and keep the dish visually appealing.For extra aroma, add a pinch of white pepper to the mushroom sauce.Leftovers can be reheated in a microwave or on a stovetop while preserving texture.