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Chinese-Style Baby Bok Choy with Mushroom Sauce
Chinese-Style Baby Bok Choy with Mushroom Sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
"Vibrant baby bok choy shines in this Chinese side dish with earthy oyster sauce and portobello mushrooms."
Ingredients:
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon potato starch
  • 1 tablespoon water
  • 2 pinches salt
  • 0.25 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:
  • Combine oyster sauce, soy sauce, and brown sugar in a bowl until the sugar dissolves. Whisk potato starch and water in a separate bowl, then gently blend it into the oyster sauce mixture until smooth.
  • Fill a pot with water and bring it to a boil, adding salt and vegetable oil. Add the bok choy and cook until tender, shiny, and bright green, usually about 2 to 3 minutes. Drain the bok choy and arrange beautifully on a serving platter.
  • In a large skillet or wok, heat olive oil until shimmering. Add green onion and garlic, sauté for about 20 seconds until fragrant, then add mushrooms. Cook until mushrooms start to shrink slightly. Season lightly with salt. Stir often and cook until mushrooms are tender, about 5 minutes. Pour in oyster sauce mixture and stir until thickened and coating the mushrooms, 30 seconds to 1 minute. Pour sauce over bok choy and serve right away.

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