As easy Asian dish loaded with flavorful mushrooms.

RuthE

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.

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  • Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.

  • Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

Nutrition Facts

95 calories; protein 3.3g 7% DV; carbohydrates 7.2g 2% DV; fat 5.4g 8% DV; cholesterol 0.5mg; sodium 407.3mg 16% DV. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 4 stars
01/11/2017
It was good. I added a little soy sauce and also added some cooked chicken at the end. I am always looking for recipes for leftover cooked chicken - and this one will make it into my rotation. Before I cooked the bok choy I had a huge bowl of greens. They of-course cooked down to be the right amount but with all of the greens and mushrooms it was a very healthy meal. Read More
(1)

Most helpful critical review

Rating: 3 stars
01/09/2020
I added onions and tofu and it still didn't make hardly enough food for 2 ppl for dinner. Anyway taste was fine and it was quick to make on a weeknight. Read More
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/11/2017
It was good. I added a little soy sauce and also added some cooked chicken at the end. I am always looking for recipes for leftover cooked chicken - and this one will make it into my rotation. Before I cooked the bok choy I had a huge bowl of greens. They of-course cooked down to be the right amount but with all of the greens and mushrooms it was a very healthy meal. Read More
(1)
Rating: 3 stars
11/09/2018
I wouldn't make it again but it was ok. Read More
Rating: 4 stars
01/22/2019
Very good. Made as recipe directed except used fish sauce in place of oyster sauce. Served with rice. We decided it would taste really good with some ahi tuna poke so I ran to the store and got some and it was the perfect compliment! Oh and I added 1 Tbsp chili paste. My husband liked it:) Read More
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Rating: 3 stars
01/09/2020
I added onions and tofu and it still didn't make hardly enough food for 2 ppl for dinner. Anyway taste was fine and it was quick to make on a weeknight. Read More
Rating: 5 stars
09/02/2016
Just looking at the photo wanted me to make this dish. I added celery and yuchoy and it was perfect! I will definitely make this again - tastes amazing!!! Thank you for sharing. Read More
Rating: 5 stars
06/26/2018
I will use this sauce in every stir fry from now on! Read More
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Rating: 2 stars
04/28/2017
I thought that I liked bok choy but maybe not. Neither of us really cared for this. Will not make again. Read More
Rating: 5 stars
01/21/2020
Updated 1/21/2020: Made this dish again last night with broccolini in place of bok choy. I also tried it with dry sherry - couldn't tell the difference both were good. My 8 year old grandson loved it. Next time will use spinach as this recipe works well with veggies. Not to mention it is also very filling Will definitely make this again and again! It's quick simple and delicious. I substituted the chicken/mushroom broth for vegetable broth. I have pictures that I will upload. Thanks for sharing and this will be a staple in my home. Read More
Rating: 4 stars
06/05/2018
It tastes good. Missing something but even though it is missing something- it was really good. Read More
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