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Baby Bok Choy and Shiitake Stir-Fry
Baby Bok Choy and Shiitake Stir-Fry
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Vibrant stir-fried bok choy and shiitake mushrooms with aromatic ginger and garlic, coated in a delicious Asian sauce.
Ingredients:
  • 0.5 cup low-sodium chicken or mushroom broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1.5 tablespoons peanut or vegetable oil
  • 2 medium garlic cloves, minced
  • 1 (1 1/2 inch) piece ginger root, peeled and minced
  • 0.5 teaspoon kosher salt
  • 3.5 ounces shiitake mushrooms, stems discarded and caps sliced
  • 1.25 pounds baby bok choy, chopped
Instructions:
  • Combine the broth, oyster sauce, rice wine, and cornstarch in a small bowl and stir well.
  • In a wok or large skillet, heat oil over medium-high heat until shimmering. Cook garlic and ginger with salt until fragrant, for about 30 seconds. Toss in shiitakes and stir-fry until softened, for 1 to 2 minutes. Finally, add bok choy and stir-fry until crisp-tender, for 2 to 3 minutes.
  • Give the cornstarch mixture a quick stir, then pour it into the vegetables, creating a well. Let it come to a boil and gently mix to coat the vegetables. Serve hot right away.

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