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Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry
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If you’re in search of a vibrant and flavorful dish that comes together in a flash, look no further than this Bok Choy and Mushroom Stir Fry. This recipe is a delightful blend of tender mushrooms and crisp bok choy, all enveloped in a savory ginger-garlic sauce that elevates the dish to new heights. Perfect for busy weeknights or casual gatherings, this stir fry is not only quick to prepare but also versatile enough to serve as a nutritious main course over rice or as a colorful side dish. Packed with wholesome ingredients, it’s a satisfying meal that will keep you coming back for more!

Ingredients

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  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 lb baby bok choy (cut into large bite-size pieces)
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms (halved or quartered if too big)
  • 4 dried Chinese chili peppers
  • 2 garlic cloves (minced)
  • 1 thumb ginger (minced)
  • 2 green onions (sliced)

Instructions

  1. Prepare the sauce by mixing water, soy sauce, vegetarian oyster sauce, sugar, black pepper, sesame oil, and cornstarch in a bowl.
  2. Create the slurry by combining cornstarch and water in another bowl.
  3. Steam bok choy in boiling salted water for about 30 seconds; transfer to a platter.
  4. Sear mushrooms in peanut oil over high heat until browned; set aside.
  5. Sauté chili peppers, garlic, ginger, and green onions until fragrant.
  6. Combine everything with the prepared sauce and slurry; cook until thickened.
  7. Serve hot over rice.

Nutrition

Find it online: https://cookingmasteryhub.com/bok-choy-and-mushroom-stir-fry/