Ingredients
- Bok choy, chopped: 1 pound
- Mushrooms, sliced: 8 ounces
- Garlic, minced: 2 cloves
- Ginger, minced: 1 teaspoon
- Soy sauce: 2 tablespoons
- Oyster sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Cornstarch: 1 teaspoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch. Set aside.
- Step 2: Heat a wok or large skillet over medium-high heat. Add a tablespoon of cooking oil (vegetable or canola) to the wok.
- Step 3: Add the minced garlic and ginger to the hot wok and stir-fry for about 30 seconds, until fragrant.
- Step 4: Add the sliced mushrooms and stir-fry for 3-5 minutes, until they soften and begin to release their moisture.
- Step 5: Add the chopped bok choy to the wok and stir-fry for another 2-3 minutes, until the bok choy is wilted but still slightly crisp.
- Step 6: Pour the sauce mixture over the vegetables and stir-fry for 1-2 minutes, until the sauce thickens and coats the bok choy and mushrooms. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a wok or skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Serve over steamed rice or noodles for a complete and satisfying meal.
- Don't overcrowd the wok; stir-fry in batches if necessary to ensure even cooking and prevent the bok choy from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American