This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.

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  • Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.

  • Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Nutrition Facts

69 calories; protein 1.7g 3% DV; carbohydrates 4.7g 2% DV; fat 5.4g 8% DV; cholesterolmg; sodium 175.2mg 7% DV. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/22/2011
Excellent particularly the sauce. I easily could see adding chicken or shrimp and serving over rice or noodles for an entree (double the sauce). The sauce is fantastic and would complement so many things that it makes my head spin. I had beautiful fresh heads of baby bok choy and they were overcooked at two minutes. When I realized they were overdone I plunged them into a bowl of ice water to stop the cooking but next time I will check at 30 seconds. I'll probably steam them the next time instead of cooking in a pot of boiling water eliminating the water draining out of the bok choy. Didn't add salt or oil to the water and I used cornstarch to thicken the sauce. I think the presentation should be the whole bok choy with mushroom sauce on top but I just sliced mine into large pieces this time around. If you like Asian food give this recipe a try because it's a winner. Read More
(38)

Most helpful critical review

Rating: 3 stars
05/17/2016
Too salty. But I love the thought and the general idea! I'll play around with it again. Read More
(1)
128 Ratings
  • 5 star values: 86
  • 4 star values: 39
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/22/2011
Excellent particularly the sauce. I easily could see adding chicken or shrimp and serving over rice or noodles for an entree (double the sauce). The sauce is fantastic and would complement so many things that it makes my head spin. I had beautiful fresh heads of baby bok choy and they were overcooked at two minutes. When I realized they were overdone I plunged them into a bowl of ice water to stop the cooking but next time I will check at 30 seconds. I'll probably steam them the next time instead of cooking in a pot of boiling water eliminating the water draining out of the bok choy. Didn't add salt or oil to the water and I used cornstarch to thicken the sauce. I think the presentation should be the whole bok choy with mushroom sauce on top but I just sliced mine into large pieces this time around. If you like Asian food give this recipe a try because it's a winner. Read More
(38)
Rating: 5 stars
11/22/2010
Very good. Goes well with meat. I didn't have potato starch; I used corn starch. I used rehydrated dried, sliced, Portobello shroom's. Have everything prepared and ready to go; there is no time to follow this recipe in 1, 2, 3 fashion without preparation. Read More
(31)
Rating: 4 stars
03/16/2011
Even better with fresh shiitake mushrooms!! And add a splash of sesame oil to the oyster sauce mixture. Baby bok choy really only needs 30-90 seconds minutes in the boiling water or else it gets chewy and limp. Read More
(23)
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Rating: 4 stars
01/22/2012
Delicious, but it’s not the bok choy. It’s not the mushrooms. It’s the unique and richly flavored sauce along with the bok choy and mushrooms. This requires a couple of extra steps but you are rewarded for the effort. The flavor just can’t be beat. I don’t use potato starch, but cornstarch worked just fine. I served this with “Beef Yakitori” and “Garlic Fried Rice”, both recipes also from this site. Read More
(22)
Rating: 5 stars
03/03/2013
This was phenomenol! I cut the oil in half to make it healthier, and I only boiled the white part of the bok choy. I added the green leafy part to the mushrooms and sautéed them the last 1-2 minutes. I also added shrimp for a complete meal. All 6 of my kids gobbled it up, and they hate veggies! Read More
(12)
Rating: 4 stars
05/16/2011
I made this for dinner last night and added two sliced chicken breasts and was VERY pleased with the results. I doubled the sauce as well and think there wouldn't have been enough without doing so. This is a great base recipe and next time we will try added red pepper flakes or hot sauce, asapargus and perhaps sliced steak instead of chicken. Surprisingly, my meat and potatoes boyfriend LOVED this even without the chicken. Also, only boil the bok choy for no more than 90 seconds. VERY TASTY! Read More
(9)
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Rating: 4 stars
10/05/2010
Mmmm...this was great but a bit salty. I will not sprinkle salt on the mushrooms next time. Read More
(8)
Rating: 5 stars
04/12/2011
Wow!! This is excellent! I used cornstarch instead of potato starch since its what I had on hand. I also used 3 large cloves of minced garlic because we love it. Made no other changes.....healthy and so flavorful. Sprinkled mine with hot pepper flakes for a kick. Wonderful recipe! Read More
(7)
Rating: 5 stars
05/14/2011
I have never seen potato starch so I used corn starch instead. I doubled the sauce but only because I added shrimp to the mix to make it a more hearty meal. We do not have baby bok choy in my neck of the woods so I used regular but I can only imagine how much better this would have been with it. Wonderful recipe and one I will make often. Thank you! Read More
(6)
Rating: 3 stars
05/17/2016
Too salty. But I love the thought and the general idea! I'll play around with it again. Read More
(1)