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Shiitake Mushroom and Baby Bok Choy Stir-Fry

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Asian
Shiitake Mushroom and Baby Bok Choy Stir-Fry
Ingredients
  • 1/2 cup low-sodium chicken or mushroom broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 1/2 tablespoons peanut or vegetable oil
  • 2 medium garlic cloves, minced
  • 1 (1 1/2 inch) piece ginger root, peeled and minced
  • 1/2 teaspoon kosher salt
  • 3 1/2 ounces shiitake mushrooms, stems discarded and caps sliced
  • 1 1/4 pounds baby bok choy, chopped
Instructions
1
Combine the broth, oyster sauce, rice wine, and cornstarch in a small bowl to create a uniform mixture.
2
Heat a generous amount of oil in a wok or large skillet over medium-high heat until it reaches a state of shimmering. Sauté the garlic and ginger with salt until they release their aroma, approximately 30 seconds. Introduce the shiitakes and cook them until they become tender, taking around 1 to 2 minutes. Next, add the bok choy and continue cooking until it reaches a crisp-tender state, which typically takes 2 to 3 minutes.
3
Re-mix the cornstarch mixture. Create a depression in the vegetables and pour the cornstarch mixture into it. Bring the mixture to a boil and thoroughly coat the vegetables with the sauce. Serve the dish immediately.