Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, bok choy and mushrooms in oyster sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bok Choy & Mushroom in Oyster Sauce (Chinese Vegetarian Recipe) Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook. There are more exciting bok choy recipes that I have to try and share with you all.
Bok Choy and Mushrooms in Oyster Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Bok Choy and Mushrooms in Oyster Sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook bok choy and mushrooms in oyster sauce using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Bok Choy and Mushrooms in Oyster Sauce:
- Take 2 pieces Bok choy
- Prepare 150 grams Mushrooms (a mixture of shiitake, shimeji, maitake, etc.)
- Prepare 1/4 of a small carrot Carrot
- Prepare 1 clove Garlic
- Get 1 tbsp Vegetable oil
- Take 1 tbsp A) Oyster sauce
- Get 1 tbsp A) Sake
- Get 2 tsp A) Chicken stock
- Prepare 80 ml A) Water
- Get 2 tsp A) Katakuriko
Mushrooms generally aren't considered low-FODMAP, so stick to oyster mushrooms, which have. Bok choy is super delicious in most Chinese preparations. The wilted leaves keep their crunch near the stalk, and are a wonderful vehicle for this simple sauce made primarily from garlic and oyster sauce. Served with a side of white rice, this is one of those dishes that perfectly balances my desire to eat.
Instructions to make Bok Choy and Mushrooms in Oyster Sauce:
- Cut the leaves from the stalks of the bok choy. Break the stalks into about 6 pieces each. Separate the stalks and leaves.
- Use a peeler to slice the carrot into thin ribbons.
- Cut the shiitake into thick slices. Shred the shimeji and maitake. Thinly slice the garlic.
- Mix the "A" ingredients.
- Heat a pan over medium heat before adding the oil. Add the garlic. When it becomes aromatic, add the bok choy stalks.
- Once the stalks soften, add the carrots and mushrooms.
- Add bok choy leaves and stir-fry. Once they are coated in oil, add the mixed "A" ingredients. Toss until evenly combined, then it's done.
- Transfer to a serving dish, then eat up!
Baby bok choy, and other Chinese greens. You can even use vegetables that rarely appear in a Chinese menu, such as broccoli, green beans, iceberg lettuce, asparagus, celery, and even mushrooms. Next, cut the baby bok choys lengthwise so it's easier to eat. Mix the soy sauce and oyster sauce and pour it over the mushrooms and baby bok choy greens. Vegetables, Bok Choy, Oyster Sauce, Easy, Quick, Side Dish.
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