The Best Chinese Bok Choy Recipe (Ready in 5 Minutes) 

🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkitchenware.com
🎉 PURCHASE MY CARBON STEEL WOK - curatedkitchenware.com/produc...
🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/...
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
Today, I want to share the best Chinese bok choy recipe because it is healthy, delicious, and super easy to make. It is a simple and yummy side dish that can pair with any meal. The bok choy is crispy and flavorful. The mushroom is tender and succulent. With this recipe, you can go throw bags and bags of bok choy easily.
Ingredients
400g / 14 oz of baby bok choy
113g / 4 oz of shiitake mushroom
4 scallions, roughly diced
4 cloves of garlic, sliced thinly
2.5 Tbsps of oil
1.5 Tbsps of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)
2 tsps of soy sauce (Amazon Link - geni.us/light-soy-sauce)
1 tsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)
2 Tbsps of water
Instructions
Whenever you buy a big bag of bok choy, and you are not planning to eat them all in one day, you can tear the outer leaves from each bok choy and cook them first. The center core can stay good in the fridge for up 1 month. Of course, the timing depends on the condition when you first got the bok choy.
Tear the leaves off the bok choy. Wash and drain thoroughly. Cut the stems into bite-size pieces. Separate the leaves and the stems because they take different amounts of time to cook through.
Cut the mushrooms into 1/4-inch think pieces. I am using shiitake, but oyster mushroom and chanterelle are also good choices.
Add a generous amount of cooking oil to a wok, along with the scallions and garlic slices. Stir over low heat until the aromatics are lightly golden, which will take about 3 minutes.
Add 1.5 Tbsps of oyster sauce, 2 tsps of soy sauce, and 1 tsp of dark soy sauce and stir well. This is a classic scallion sauce that can go with almost any vegetable. It gives the food a savory taste and a desired brown color.
Toss in the bok choy stems and mushroom slices. Drizzle a splash of water from the side of wok. The scallion and garlic are already camelized, so the water here will prevent them from burning. Keep stirring over medium-low heat for 2-3 minutes or until they are soft.
Add the bok choy leaves and continue to stir until the leaves are wilted. Serve as a side dish.

Хобби