Description
A cozy, umami-packed dish featuring tender shiitake mushrooms and crisp baby bok choy braised in a savory soy-based sauce. Perfect over rice or noodles.
Ingredients
Scale
- 1 ounce dried shiitake mushrooms (soaked until tender)
- 4 heads baby bok choy (halved lengthwise)
- 3 cloves garlic (minced)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 cup mushroom soaking water (strained)
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
Instructions
- Set a large skillet or wok over medium heat and let it warm.
- In a small bowl, mix soy sauce, oyster sauce, sugar, and mushroom soaking liquid. Set aside.
- Add vegetable oil to the skillet. Once hot, sauté garlic for 30 seconds until fragrant. Add mushrooms and cook for 2 to 3 minutes.
- Pour the sauce mixture over the mushrooms. Add bok choy cut-side down on top. Cover and simmer for 5 minutes.
- Flip the bok choy, uncover, and cook another 3 to 4 minutes until tender but still vibrant.
- Stir in cornstarch slurry to thicken the sauce. Drizzle sesame oil and gently toss everything to coat.
- Serve warm over rice or noodles.
Notes
- Don’t discard mushroom soaking water—use it to deepen the flavor.
- For a spicy kick, stir in a bit of chili oil at the end.
- Leftovers keep well and taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 2g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: braised mushrooms, bok choy recipe, vegan Chinese dish, shiitake mushroom stir fry