Description
This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.
Ingredients
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1 teaspoon potato starch
- 1 tablespoon water
- 2 pinches salt
- ΒΌ 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 8