Stir-Fried Bok Choy with Garlic and Shiitake Mushrooms

Ingredients

• 1 1/2 pounds baby bok choy, halved or quartered lengthwise
• 6 ounces fresh shiitake mushrooms, stemmed and sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, thinly sliced
• 1 tablespoon ginger, minced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 cup chicken stock or vegetable stock
• 1 teaspoon cornstarch
• 1 teaspoon cornstarch, mixed with 2 teaspoons water for slurry
• 1/4 teaspoon salt
• 0 white pepper, to taste

Method

1. 1

   Wash the bok choy thoroughly and trim the root ends, then halve or quarter each head lengthwise depending on size. Slice the stemmed shiitake mushrooms into 1/4-inch pieces.

2. 2

   In a small bowl, whisk together the oyster sauce, soy sauce, sesame oil, and stock to make the sauce.

3. 3

   Heat the vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

4. 4

   Add the garlic and ginger and stir-fry until fragrant, about 15 seconds, taking care not to let the garlic brown.

   0:15 · Stir-fry garlic and ginger
5. 5

   Add the sliced shiitake mushrooms and stir-fry until they soften and release their liquid, about 2 minutes.

   2:00 · Stir-fry mushrooms
6. 6

   Add the bok choy to the skillet and toss to coat with the oil, stir-frying until the leaves begin to wilt, about 1 minute.

   1:00 · Stir-fry bok choy
7. 7

   Pour in the sauce mixture, cover, and cook until the bok choy stems are crisp-tender, about 3 minutes.

   3:00 · Cook covered
8. 8

   Uncover, stir in the cornstarch slurry, and cook, stirring, until the sauce thickens and coats the vegetables, about 30 seconds.

   0:30 · Thicken sauce
9. 9

   Season with salt and white pepper to taste, then transfer to a serving platter and serve hot.