Best Bok Choy With Shiitakes And Oyster Sauce Recipes

BABY BOK CHOY AND SHIITAKE STIR-FRY

Baby Bok Choy and Shiitake Stir-Fry image

As easy Asian dish loaded with flavorful mushrooms.

Provided by RuthE

Categories Side Dish Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup low-sodium chicken or mushroom broth
2 tablespoons oyster sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1 ½ tablespoons peanut or vegetable oil
2 medium garlic cloves, minced
1 (1 1/2 inch) piece ginger root, peeled and minced
½ teaspoon kosher salt
3 ½ ounces shiitake mushrooms, stems discarded and caps sliced
1 ¼ pounds baby bok choy, chopped

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.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 5.4 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 407.3 mg, Sugar 2.1 g

BOK CHOY WITH SHIITAKES AND OYSTER SAUCE

Bok Choy with Shiitakes and Oyster Sauce image

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup dried shiitake mushrooms
1 1/2 pounds bok choy, trimmed
1/4 cup peanut oil
1 tablespoon minced garlic (optional)
1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
1/2 to 3/4 cup commercial oyster sauce

Steps:

Soak shiitakes in one cup of very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic if you are using it, reconstituted mushrooms, and about 1/4 cup reserved mushroom water. Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
Meanwhile, in a small skillet heat remaining 2 tablespoons oil; sauté fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1248 milligrams, Sugar 3 grams