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My review
Chinese-Style Baby Bok Choy with Mushroom Sauce
Jade Blue
"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
35 m servings 69 calsOriginal recipe yields 8 servings
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Directions
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- 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.
- 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
Per Serving: 69 calories; 5.4 g fat; 4.7 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 175 mg sodium. Full nutrition
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Reviews
Read all reviews 77103 Ratings
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Most helpful positive review
3/21/2011
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...
Most helpful critical review
4/7/2016
Too salty. But I love the thought and the general idea! I'll play around with it again.
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3/21/2011
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...
11/18/2010
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 ...
3/16/2011
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...
1/22/2012
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 ar...
3/3/2013
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 min...
10/1/2010
Mmmm...this was great, but a bit salty. I will not sprinkle salt on the mushrooms next time.
4/9/2011
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.....heal...
5/14/2011
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 ne...