Description
A quick and flavorful stir-fry featuring tender bok choy and earthy mushrooms in a savory oyster sauce. Perfect as a side dish or over steamed rice for a light meal.
Ingredients
Scale
For the Crust:
- 1 lb bok choy, halved or quartered lengthwise
- 8 oz mushrooms (shiitake or cremini), sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/4 cup water
- 3 tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- Sesame oil (optional, for drizzling)
Instructions
1. Prepare the Crust:
- In a small bowl, mix oyster sauce, soy sauce, sugar, and cornstarch slurry. Set aside.
- Heat vegetable oil in a wok or large skillet over high heat. Add mushrooms and stir-fry for 2-3 minutes until browned. Remove and set aside.
- In the same pan, add garlic and stir-fry for 15 seconds until fragrant. Add bok choy and water. Cover and cook for 1-2 minutes until bok choy is wilted but still crisp.
- Return mushrooms to the pan. Pour the sauce mixture over the vegetables and toss to coat. Cook for another minute until sauce thickens.
- Drizzle with a touch of sesame oil if desired. Serve immediately.
Notes
You can customize the seasonings to taste. Add a pinch of red pepper flakes for heat or substitute oyster sauce with vegetarian mushroom sauce for a vegan version.