Bok Choy with Shiitake Mushrooms

Bok Choy with Shiitake Mushrooms is a simple stir fried dish of bok choy and shiitake mushrooms with garlic and shallots seasoned with soy sauce.


Bok Choy and Shiitake Mushrooms such an awesome pair, like Romeo and Juliet, Lancelot and Guinevere or Odysseus and Penelope they are perfect together in many different ways and must not be separated from each other. There are many ways to cook this and the outcome is always great, we made them so many times like the ones in sesame oil, with fish, with seafood, in soups and now purely on its own. Usually this type of dish is served with other mains but you can also eat it on its own specially if you love vegetables, this is the simplest it can be with just soy sauce to add saltiness and umami to the dish.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bok Choy with Shiitake Mushrooms 1

Bok Choy with Shiitake Mushrooms

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2-3 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

Bok Choy with Shiitake Mushrooms is a simple stir fried dish of bok choy and shiitake mushrooms with garlic and shallots seasoned with soy sauce.


Ingredients

Scale
  • 1 large pack baby bok choy, cleaned and cut in half
  • 7 pcs dried shiitake, rehydrated and sliced
  • 1 small shallot, sliced
  • 4 cloves garlic, minced
  • 1 tbsp Chinese cooking wine
  • 2 tbsp soy sauce
  • 1/2 tsp sugar
  • freshly ground black pepper
  • peanut oil

Instructions

  1. Heat oil using high heat in a wok, then stir fry and cook the shiitake mushrooms for 3-5 minutes.
  2. Add the garlic and shallots then stir fry until fragrant and garlic turns light brown.
  3. Add the baby bok choy, pour the soy sauce, Chinese cooking wine and sugar then continue to stir fry for 2 minutes or until bok choy is cooked and wilted. Season with freshly ground black pepper then serve.

 


Recommended

2 Responses

  1. Gina says:

    Thinking of doing this with baby bok choy, if I don’t get savoy cabbage for St. Patrick’s Day tomorrow. Not a fan of regular cabbage.

  2. mjskit says:

    Bok Choy is my favorite green. In fact, I’ll be planting some tomorrow. What a perfect dish!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.