Stir Fry Bok Choy (Print Version)
# Ingredients:
→ Sauce
01 -
1 teaspoon sugar
02 -
1/2 teaspoon sesame oil
03 -
2 tablespoons soy sauce
04 -
2 tablespoons water
05 -
1/4 teaspoon ground black pepper
06 -
1 tablespoon vegetarian oyster sauce
→ Slurry
07 -
2 tablespoons water
08 -
1 tablespoon cornstarch
→ Stir-Fry
09 -
4 dried Chinese chili peppers
10 -
Pinch of salt
11 -
2 garlic cloves, minced
12 -
2 1/2 tablespoons peanut oil
13 -
1 thumb ginger, minced
14 -
1 lb baby bok choy, cut into large pieces
15 -
2 green onions, sliced
16 -
1 lb brown mushrooms, halved or quartered
# Instructions:
01 -
Toss together the sauce ingredients in a little bowl. Put aside for later.
02 -
Stir the slurry ingredients in another small bowl until smooth.
03 -
Pour 1/4 cup water into a big pan and heat it on medium-high until boiling. Drop in baby bok choy and add a little salt. Cover to steam for about 30 seconds. Give bok choy a stir, cover again, and steam for 30 more seconds till they soften. Move bok choy to a serving dish.
04 -
Dry the skillet using a paper towel. Add 2 tablespoons of oil and turn the heat to high. Place mushrooms in the pan and sear without stirring for a minute. Flip them and cook, stirring now and then, for around 2–3 minutes until browned and dry.
05 -
Slide mushrooms to one side of the pan. Add the remaining 1/2 tablespoon of oil on the empty side. Toss in the chili peppers, minced garlic, ginger, and green onions. Mix them up until chili peppers turn deep red. Stir everything in the pan together.
06 -
Pour the sauce mixture into the pan. Keep stirring for 30 seconds. Stir the slurry again to ensure it’s fully mixed, then drizzle it into the pan. Cook and stir until sauce thickens. Move everything onto a platter and serve warm as a side or spoon it over rice for a meal.
# Notes:
01 -
Go gluten-free by swapping soy sauce with tamari and using a gluten-free version of the oyster sauce.