Ingredients
Scale
- 1 pound baby shanghai bok choy
- 8 ounces fresh shiitake mushrooms (about 9–10 mushrooms)
- 2 Tablespoons neutral oil, divided
- 1 Tablespoon toasted sesame oil
- ⅛ teaspoon salt
- 4 cloves garlic, minced and divided
- ½ cup chicken or vegetable stock
- 1 teaspoon cornstarch
- 1 teaspoon water
Sauce:
- 2 Tablespoons Shaoxing wine
- 1 Tablespoons soy sauce
- 1 Tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 ½ teaspoons sugar
- ½ teaspoon sesame oil
- A dash ground white pepper
- ¼ cup chicken or vegetable stock
Instructions
- Combine the shaoxing wine, soy sauce, oyster sauce, sugar, sesame oil, and white pepper.
- Mix well and set aside.
- Trim the base of the shanghai bok choy if dry or dirty.
- Soak the bok choy in a large bowl of water in the sink for a minute. Then, using your hands, stir the vegetables to release any dirt or sand. Repeat this process a couple of times or as necessary, until the water is clean and there is no sand or dirt at the bottom of the bowl.
- Trim the shiitake stems and discard. Set the mushrooms aside.
- Heat a large skillet over medium heat for several minutes. Add 1 Tablespoon of oil, 1 Tablespoon sesame oil, and half of the minced garlic.
- Stir for a couple of seconds and then add the bok choy. Stir to combine.
- Add ½ cup of chicken stock, ⅛ teaspoon of salt, and cover with a lid. Cook for 3 minutes, using chopsticks or tongs to flip them around several times to cook them evenly.
- Arrange the bok choy attractively on a platter in a ring shape, leaving the center open for the mushrooms. Drain any remaining liquid from the bok choy in the pan and return it to the stove.
- Again heat the pan over medium high heat. Add 1Tablespoon neutral oil, the remaining minced garlic, and mushrooms. Stir fry for 10 seconds.
- Stir in the sauce, lower heat to medium, cover with the lid, and simmer for 3-4 minutes.
- Combine the water and cornstarch, making sure it’s completely smooth, and slowly pour it into the sauce while stirring constantly. Let the mushrooms cook for an additional minute and taste the sauce. Adjust the seasoning with salt or pepper as needed.
- The sauce should be thick enough to coat a spoon. Add a little hot water if the sauce is too thick or more cornstarch slurry if the sauce is too thin.
- Transfer the mushrooms and sauce to the center of your Shanghai bok choy ring, and serve immediately.
Notes
*I used baby shanghai bok choy which is about ½ the size of regular shanghai bok choy. I like that I can use it whole. If you are using regular shanghai bok choy, trim the base and cut it in half lengthwise before using.
*If you are using boxed stock, taste the sauce before adding any additional salt. Some commercial stocks are very salty.
Keywords: bok choy, plant based, veggie sides, shiitakes