Baby Bok Choy And Mushroom Stir Fry Recipes

Steps:

• 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.

Steps:

• In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
• Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
• Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
• Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
• Infuse love into the food and serve!

Steps:

• 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.

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

Steps:

• Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
• Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
• Add garlic, cook for about 1 minute or until you start to smell the garlic.
• Add broth and pepper.
• Sauté until most of the broth has evaporated.

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.