Stir Fried Bok-Choy with Mushrooms
MEDIUM 30 MINUTES
• 1 lb Bok-Choy
• 10 dry shiitake mushrooms (Chinese black mushrooms)
• 10 white mushrooms
• 3 slices of ginger
• 3 cloves of garlic (crushed)
• ½ tsp cornflour
• ½ tsp sugar
• 1 tbsp soy sauce
• ½ cup mushroom water (water that used to soak dry mushrooms)
• 1 tsp oyster sauce
TIP
Do not overcook bok-choy.
1 Wash the dry shiitake mushrooms and soak them in a bowl of water. Put enough water to cover mushrooms for about 2 hours or until mushrooms are tender.
2 Cut and discard the stem part of the mushrooms. Marinate the shiitake mushrooms with ½ tsp cornflour, ½ tsp sugar and ½ tsp oil. Mix well.
3 Wash and cut the white mushrooms in halves.
4 Wash bok-choy thoroughly, separate the stems individually.
5 Add 1 tbsp oil in a small pot, turn heat to high. When the oil is hot, add 1 tsp of crushed garlic. Stir fry until it turns slightly golden.
6 Add shiitake mushrooms in the pot. Stir fry, then add ½ cup of mushroom water, 1 tbsp soy sauce and 1 tsp oyster sauce. Simmer in medium low heat for about 10 minutes. Stir occasionally and check often to make sure the sauce doesn’t dry up. If it does, add a little bit more hot water.
7 Add white mushrooms in the pot and cook for 2 more minutes. Turn off heat and set aside.
8 Add in crushed garlic and ginger when the oil is hot. Stir fry until it turns slightly golden.
9 Add bok-choy in wok, then add ¼ cup of water. Cover the lid and cook for 1 minute. Stir fry to make sure bok-choy is cooked evenly. Add ¼ tsp salt and cook for 2 more minutes. Turn off the heat. Place bok-choy on a serving plate. Pour mushrooms on top of bok-choy. Dish up. Serve hot.