A simple recipe packed with umami flavor is bok choy and shiitake mushroom stir-fry.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- ½ cup low-sodium chicken or mushroom broth
- 2 tablespoons oyster sauce
- 2 tablespoons rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 ½ tablespoons peanut or vegetable oil
- 2 medium garlic cloves, minced
- 1 (1 1/2 inch) piece ginger root, peeled and minced
- ½ teaspoon kosher salt
- 3 ½ ounces shiitake mushrooms, stems discarded and caps sliced
- 1 ¼ pounds baby bok choy, chopped
Instructions
- Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
- Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
- Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 407 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Really nice flavors. I stir fried some chicken thighs first and then added them back at the end. I also threw in a splash of soy sauce when I added the sauce. Tasty recipe.
Very tasty and pretty easy and quick. I will make this again. The deep golden brown umami sauce would work for a mushroom side dish by itself, as well! It was the first time using the recipe. I was disappointed to be out of oyster sauce! so, I substituted fish sauce at half the recommended amount, and chicken [better than] broth since I don’t have mushroom broth. No salt was added. I used a tablespoon of peanut oil which in many recipes would be overpowering, but I’m not sure it was even detectable melded with the garlic, ginger, mushrooms and sauce. Also, the dish deglazed a little bit of beef [fond] flavor from what came out of pan before the oil and garlic went in. Pouring in the sauce mixture was a little funky smelling at first but smelled good after it quickly caramelized in the pan. The flavor is very zesty with all the ginger pieces. No complaints. I will probably opt for oyster sauce in the future, but this was a way try something a little different, and quite tasty!
Very easy and so healthy . I added tofu to mine to get some protein and make it a main dish. It turned out delicious.
**Updated 1/21/2020: Made this dish again last night with broccolini, in place of bok choy. I also tried it with dry sherry – couldn’t tell the difference, both were good. My 8 year old grandson loved it. Next time will use spinach as this recipe works well with veggies. Not to mention it is also very filling ** Will definitely make this again and again! It’s quick, simple and delicious. I substituted the chicken/mushroom broth for vegetable broth. I have pictures that I will upload. Thanks for sharing and this will be a staple in my home.
I added onions and tofu and it still didn’t make hardly enough food for 2 ppl for dinner. Anyway, taste was fine and it was quick to make on a weeknight.
Very good. Made as recipe directed, except used fish sauce in place of oyster sauce. Served with rice. We decided it would taste really good with some ahi tuna poke, so I ran to the store and got some, and it was the perfect compliment! Oh, and I added 1 Tbsp chili paste. My husband liked it 🙂
I wouldn’t make it again, but it was ok.
I will use this sauce in every stir fry from now on!
It tastes good. Missing something, but even though it is missing something- it was really good.
I thought that I liked bok choy, but maybe not. Neither of us really cared for this. Will not make again.
It was good. I added a little soy sauce and also added some cooked chicken at the end. I am always looking for recipes for leftover cooked chicken – and this one will make it into my rotation. Before I cooked the bok choy I had a huge bowl of greens. They, of-course, cooked down to be the right amount, but with all of the greens and mushrooms it was a very healthy meal.
We enjoyed this simple stir fry–although I made a few modifications. I had some japanese eggplant in the frig and added that to the recipe. I added one thinly-sliced eggplant prior to stir-frying the mushrooms. This may seem counter-intuitive for what began as a vegetarian recipe, but I also had a few ounces of tri-tip left from a prior dinner and threw that in too.
Just looking at the photo wanted me to make this dish. I added celery and yuchoy and it was perfect! I will definitely make this again – tastes amazing!!! Thank you for sharing.