Today we are making Bok Choy & Mushroom stir-fry. This simple dish is popular in Chinese restaurants. This incredible dish is more than just a quick meal; it represents the balance of yin and yang. Bok choy is a water-rich, green vegetable, whereas mushrooms are considered earthy fungi, together the combination of these ingredients create a harmonious meal.

Bok Choy is one of the oldest cultivated cabbages in the world, classified as (Brassica Chinensis). Growing in the Yangtze River Delta, it has been a staple of the Chinese diet for over 6,000 years. Interestingly, archaeologists found Bok Choy seeds in Neolithic settlements that predate written history. Bok choy is considered a medicinal plant that cools the body. In Buddhist temple cuisine, which follows a strictly vegetarian diet, this dish became a firm favourite amongst the Monks.

Ingredients

Bok choy, Mushrooms, Onion, Garlic Cloves, Ginger, Soy sauce, Oyster Sauce, Sesame seed oil.

When selecting Bok choy, look for stalks that are firm, rigid, and bright white. The leaves should be vibrant and dark green. Baby Bok Choy will produce the best results for this dish; they are harvested early and have a tender and sweet flavour. Many Chinese chefs prefer to use baby Bok Choy for stir-frying. You can also use Large Bok Choy, if you choose to do so, we recommend separating the leaves and chopping them into three-inch pieces. The stalks should be added first, before the leaves, as they take a little longer to cook.

Onion, Garlic cloves, and Ginger are staples in Chinese cooking. They add a savoury flavour to the stir-fry. When using Oyster sauce, sesame seed oil, and soy sauce, these condiments bring out the flavour of the mushrooms as well as the Bok Choy. Now, onto the mushrooms: typically, shiitake mushrooms are used for this dish; however, you can use white, brown mushrooms or whatever mushrooms you can find at the supermarket.

Instructions

Chop the onion, garlic and ginger into cubes. Slice the mushrooms. Add oil to a wok on medium-high heat. Add the onions and sauté for six to seven minutes until golden brown.

Add the ginger and garlic to the wok and sauté for three minutes. Add the mushrooms along with the condiments such as soy sauce, oyster sauce and sesame seed oil.

Mushrooms take about ten minutes to release all of the liquid. This will also vary depending on the type of mushroom used. Stir the mixture occasionally. During that time, wash the Bok Choy and chop into smaller pieces. Add in the Bok Choy to the wok. Sauté until the liquid has reduced into a sauce.

The Bok Choy & Mushroom Stir-fry is ready to eat. This dish is a simple recipe that can serve as both a side-dish to a main-meal or as a main meal itself. The flavours are bold and savoury.

What can you serve with Bok Choy & Mushroom Stir-fry?

This dish is a medley of flavours that are flavourful and umami-rich. One of the traditional pairings in China and Asia for Stir-fry is a bowl of white rice, this dish would also pair well with jasmine rice or with store-bought fried noodles that is similar to ramen noodles, but often sold without the additional seasonings.

If you are looking for a more protein-rich option, consider a steamed whole fish such as sea bass or tilapia, these fishes are light in flavour and will balance out the savouriness of the mushrooms. If you want a strictly vegetarian meal, a firm tofu pan-fried will create a golden and crispy block of soy protein that will enhance the Bok Choy & Mushroom Stir-fry. As for a salad option, consider a Smashed Cucumber salad or a Balsamic & Red Pepper Salad.

How to store Bok Choy & Mushroom Stir-fry?

Usually this dish is consumed immediately, however you can store this dish in the fridge for two days. Reheat in the microwave or on the stove-top. We do not recommend freezing this recipe.

Bok Choy & Mushroom Stir-Fry

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Course: Main, Sides

Cuisine: Chinese

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 140kcal

Author: thetastejournal.com

Ingredients

▢ 80 grams Bok Choy – Sliced.
▢ 250 grams White Mushroom – Sliced.
▢ 1 Onion – Cut into Cube.
▢ 30 grams Ginger – Cut into Cube.
▢ 3 Garlic Cloves – Finely diced.

Condiments

▢ 2 tbsp Dark Soy sauce
▢ 1 tbsp Oyster sauce
▢ 1 tbsp Sesame seed oil

Instructions

Cube onion, garlic, and ginger; slice mushrooms. Heat oil in a wok over medium-high heat. Sauté onions for 6-7 minutes until golden brown.
Add ginger and garlic; sauté for 3 minutes. Add mushrooms and condiments (soy sauce, oyster sauce, sesame oil); stir occasionally. Cook until mushrooms release liquid (about 10 minutes).
Meanwhile, wash Bok Choy and chop into smaller pieces. Add in the Bok Choy Sauté until the liquid reduces into a sauce.