This dish is wonderful. I prepare Chinese food using an actual recipe. Mushroom and baby bok choy are the two key ingredients.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1 teaspoon potato starch
- 1 tablespoon water
- 2 pinches salt
- ¼ teaspoon vegetable oil
- 4 heads baby bok choy
- 3 tablespoons olive oil
- 2 tablespoons minced green onion
- 1 tablespoon minced garlic
- 1 (8 ounce) package sliced portobello mushrooms
Instructions
- 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.
Reviews
Garlic and scallions are perfectly balanced. I did not add extra salt, and it didn’t need it. Delicious!
a keeper
I love this recipe. I followed the recipe to the tee, except I didn’t have mushrooms. Oh, I didn’t add salt to anything. The sauce was perfect. I can’t wait to try the recipe with other sources of protein, particularly beef flank. Thank you!
This turned out great, better than I expected. The only thing I would say is that I used the recipe as written, for 6 or 8 servings, but it was enough for my husband and myself. We loved it!
Great recipe. I used cornstarch instead of potato starch. Added some steamed, chopped carrots and used sesame oil instead of vegetable oil. Topped with some toasted sesame seeds. A great side dish to air fried fish.
This recipe is very easy to follow and came out absolutely wonderful! Truly came out restaurant quality! Served it over rice. Thank you so much!
This has become one of my family staples. I often switch out ingredients with what I have on hand at the time. Instead of Portobello mushrooms I’ll use anything from whites to shitakes or a mixture. Shitake makes this dish really pop. Tonight I only had 2 small bok choy so I added a broccoli crown and some sliced carrots. I served with cardamom pod spiced rice and spicy Sriracha tofu. You can’t eat as well… even at a restaurant!
This is one of my favorite way to make Bok Choy. I do not boil the bok choy, but instead I large chop the white stems and sauté with the garlic, onions & mushrooms. I then add the sauce to thicken and toss the green tops to wilt in the sauce. I sometimes add pho noodles to this dish as well. It’s simple and the flavor of the sauce with the mushrooms and bok choy are perfect.
A super delicious easy recipe though I recommend to prep first. I used Cremini mushrooms, cornstarch instead of potato starch and hoisin sauce instead of oyster sauce. Tasted perfect. May steam the Bok Choy instead of boiling. Will definitely make it again and will add shrimp next time.
Same tweaks as many other reviewers – corn starch instead of potato, added minced ginger to green onions step, no oil or salt to blanching bok choy, 1-2 tbsps oil for stir fry step and sprinkle of crushed red pepper to finish dish. Flavors were delicious. I large chopped bok choy and added back to sauce at end. Would make again. Four stars because tweaks were necessary to make it 5.
I added chicken, so I doubled the sauce, as was suggested by other reviewers, and I had way too much sauce. Other than that, which I will not do again, this was delicious.
Great recipe! I cooked the bok choy in the saute pan with water for a few min until soft then poured thru colander as not to dirty two pans. Followed directions exactly otherwise except I omitted the salt as others commented it was too salty. Next time I will add 1/2 the salt. I did not have enough sauce so I added a little white wine and it was fantastic! Will make again this week.
Very good. I used cremini mushrooms instead of portobello and corn starch instead of potato starch because that is what I had on hand. It made for a terrific side dish. I will definitely make this again.
Added a little more water and oyster sauce, but that’s it! Delicious.
I didnt add extra salt. Tastes like it came from a restaurant!!!
Fantastic recipe! I used corn starch instead of potato starch and used sliced button mushrooms instead of portobellos.
Added cashews and diced water chestnuts.
Great dish. I could not find baby bok choy so I had to use the regular. I boiled it for 3-4 min then cut it in 1″ pieces and added to mushroom mixture at the very end. Will def make this dish again.
Love it
Excellent as written. I would recommend cutting the mushrooms into thicker rather than thinner pieces so they don’t fall apart in the stir fry. The sauce is good as is. I did add some whole chili pods as well as some chili flakes to the stir fry at the beginning with the garlic and onion for a little zip. The bok Choy cooks in about 4 minutes if you leave them whole and intact in a bunch. Great presentation.
Very good recipe.