Baby bok choy with oyster sauce

Baby bok choy with oyster sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

This dish looks so attractive, with the vivid green of the bok choy, the dark earthy-brown shades of the shiitake mushrooms and elegant creamy oyster mushrooms.

Ingredients

Quantity Ingredient
500g baby bok choy
125g shiitake mushrooms
120g oyster mushrooms
2 tablespoons vegetable oil
1 teaspoon sesame oil
4 garlic cloves, chopped
1 tablespoon fresh ginger, finely grated
1 teaspoon soy sauce
1 tablespoon oyster sauce
1 tablespoon coriander, chopped
coriander sprigs, to garnish

Method

  1. Baby bok choy may be left whole. If large, trim the bases and halve or quarter, trim the rough tops off leaves but keep plenty of stalk on each leaf. Wash and dry the leaves and cut each across into 2 or 3 pieces. Trim stalks of the mushrooms, slash a cross or star on rounded side of shiitake mushrooms.
  2. Heat the oils in a wok or large pan and stir-fry the mushrooms over a medium heat. Cook the mushrooms until they give up some juice and reabsorb it.
  3. Add the garlic and ginger and stir-fry for 1 minute. Add the bok choy and continue to stir-fry until wilted. Have ready the soy sauce, vinegar, cornflour and oyster sauce combined in a small bowl. Add this mixture to the vegetables and cook for about 1 minute or until the vegetables are glazed.
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