Ingredients30 m servings 95 cals
- Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
- 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.
Per Serving: 95 calories; 5.4 g fat; 7.2 g carbohydrates; 3.3 g protein; < 1 mg cholesterol; 407 mg sodium. Full nutrition
ReviewsRead all reviews 4
I thought that I liked bok choy, but maybe not. Neither of us really cared for this. Will not make again.
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. ...
We enjoyed this simple stir fry--although I made a few modifications. I had some japanese eggplant in the frig and added that to the recipe. I added one thinly-sliced eggplant prior to stir-fry...