Best Chinese Style Baby Bok Choy With Mushroom Sauce Recipes

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE

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.

VEGAN BRAISED CHINESE MUSHROOMS AND BABY BOK CHOY

Steps:

• In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry. Mix well, and reserve.
• Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil. Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering. Add mushrooms, and stir-fry for 2 minutes. Add reserved sauce, and reduce heat to low. Cover, and simmer for 20 minutes, turning mushrooms over once or twice. If the pan becomes dry, add 1 to 2 tablespoons water.
• In a small bowl, combine cornstarch with 2 teaspoons water, and mix well. Add to the mushrooms. Stir gently for 30 seconds, until mushrooms are glossy. Cover, and turn off heat. Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1 1/2 minutes. Drain well and arrange on a platter with the leaves pointed toward the center. Place the mushrooms in the center, and garnish with chopped scallions. If desired, serve with rice.

GARLIC BABY BOK CHOY STIR FRY

Steps:

• Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they're very small and tender.
• Wash thoroughly with cold water two to three times. These days, we're never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.
• Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don't burn the garlic!
• Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

BABY BOK CHOY SAUTé WITH MUSHROOMS

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.

SPICY BOK CHOY IN GARLIC SAUCE

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

BABY BOK CHOY - AUTHENTIC CHINESE RECIPE

Steps:

• Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
• heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
• If you are using fresh garlic instead of garlic salt, add to oil now.
• Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
• Add chicken broth and cover pan.
• Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
• Remove from heat, add garlic salt.
• When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.