Baby Bok Choy and Shiitake Stir-Fry

african asian chinese european french korean thai side soup sweet spicy sour bitter savory umami medium fast

Prep

27 min

Cook

34 min

Total

61 min

Ingredients (10)

½ cup low-sodium chicken or mushroom broth g

2 tablespoons oyster sauce g

2 tablespoons rice wine or dry sherry g

2 teaspoons cornstarch g

1 ½ tablespoons peanut or vegetable oil g

2 medium garlic cloves, minced g

1 (1 1/2 inch) piece ginger root, peeled and minced g

½ teaspoon kosher salt g

3 ½ ounces shiitake mushrooms, stems discarded and caps sliced g

1 ¼ pounds baby bok choy, chopped g

Nutrition

kcal

fat

carbs

protein

Instructions

Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.

Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.

Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.