Stir-Fried Mushrooms and Bok Choy is a quick and flavorful dish that combines earthy mushrooms with crisp bok choy, seasoned with garlic, ginger, soy sauce, and oyster sauce. This vegetarian-friendly stir-fry is easy to make and perfect as a side dish or light main course, offering a delightful combination of textures and savory flavors.
Stir-Fried Mushrooms and Bok Choy is a dish commonly found in various East Asian cuisines, including Chinese, Taiwanese, Japanese, and Korean cuisine.
Ingredients:
- 2 tbsp oil
- 2 garlic cloves, crushed
- 2 tbsp finely grated ginger
- 100g fresh mushrooms, sliced
- 1 bunch bok choy, leaves separated
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp water
Instructions:
1. Prepare Ingredients:
- Crush the garlic cloves and cut the ginger finely.
- Slice the fresh mushrooms and separate the leaves of the bok choy.
2. Stir-Fry:
- Heat the oil in a wok or large skillet over medium-high heat.
- Add the crushed garlic and grated ginger to the hot oil and fry for about 30 seconds until fragrant.
3. Cook Mushrooms:
- Add the sliced mushrooms to the wok and stir-fry for approximately 2 minutes until they start to soften and release their juices
4. Add Bok Choy:
- Add the separated bok choy leaves to the wok and continue stir-frying for about 1 minute until the leaves are wilted and the stems are tender-crisp.
5. Seasoning:
- Pour in the oyster sauce and soy sauce over the vegetables in the wok.
- Stir well to coat the vegetables evenly with the sauces.
6. Cook Vegetables:
- Add the water to the wok and reduce the heat to low.
- Let the vegetables simmer in the sauce for about 2 minutes, allowing them to absorb the flavors and cook through.
7. Serve:
- Once the vegetables are cooked to your liking and the sauce has thickened slightly, remove the wok from the heat.
- Transfer the stir-fried mushrooms and bok choy to a serving dish.
8. Enjoy:
- Serve the dish hot as a delicious side dish or a light vegetarian meal.
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