Chinese-Style Baby Bok Choy with Mushroom Sauce
Ingredients
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon water
- 1 teaspoon potato starch
- ¼ teaspoon vegetable oil
- 2 pinches salt, plus more to taste
- 4 heads baby bok choy
- 3 tablespoons olive oil
- 2 tablespoons minced green onion
- 1 tablespoon minced garlic
- 1 (8 ounce) package sliced portobello mushrooms
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Mix together oyster sauce, soy sauce, and brown sugar in a medium bowl until sugar is dissolved. Mix together water and potato starch in a small bowl until smooth; stir into oyster sauce mixture until well combined. Set aside.
- Fill a large pot with water and bring to a boil. Stir in vegetable oil and 2 pinches salt. Place bok choy into boiling water; cook until tender, shiny, and bright green, 2 to 3 minutes. Drain and arrange bok choy attractively on a serving platter.
- Heat olive oil in a large skillet or wok until shimmering. Cook and stir green onion and garlic in hot oil until fragrant, about 20 seconds; stir in mushrooms. Cook and stir until mushrooms begin to shrink slightly. Sprinkle lightly with salt. Continue to cook mushrooms, stirring often, until tender, about 5 minutes. Pour in oyster sauce mixture and stir until sauce is thickened and coats mushrooms, 30 seconds to 1 minute. Pour mushroom sauce over bok choy on the platter. Serve hot.
Source
Original recipe: View Original
:max_bytes(150000):strip_icc()/262868-e8bf9193be1b4b4ebec34c27d69cfe39.jpg)