Recipe courtesy of Mark Bittman
Stir-fried Baby Bok Choy with Shiitake Mushrooms
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1248
- Total: 36 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 6 min
Ingredients
1/4 cup dried shiitake mushrooms
1 1/2 pounds bok choy, trimmed
1/4 cup peanut oil
3 cloves garlic, minced, optional
1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
1/2 to 3/4 cup commercial oyster sauce
Directions
- Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
- Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
- Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
- Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.