About this recipe:A delicious and healthy side dish that makes delicious use of baby pak choi. Find potato starch in your local Chinese or oriental market. In a pinch, you can try cornflour.
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons dark brown soft sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
1/4 teaspoon vegetable oil
4 baby pak choi
3 tablespoons olive oil
2 tablespoons minced spring onion
1 tablespoon minced garlic
250g sliced portobello mushrooms
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Method Prep:20min › Cook:15min › Ready in:35min
In a bowl, mix together the oyster sauce, soy sauce and dark brown soft 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 pan with water, bring to the boil and stir in salt and vegetable oil. Place the pak choi into the boiling water, and cook until tender, shiny and bright green, 2 to 3 minutes. Drain the pak choi, and arrange attractively on a serving platter.
Heat the olive oil in a large frying pan or wok until the oil shimmers, then toss the spring 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 pak choi; serve immediately.