Chinese-style pak choi with mushrooms

    35 min

    A delicious and healthy vegetarian dish of pak choi and portobello mushrooms served with a Chinese sauce.

    92 people made this

    Serves: 8 

    • 2 tablespoons oyster sauce
    • 1 tablespoon soy sauce
    • 2 teaspoons dark brown soft sugar
    • 1 teaspoon potato starch or cornflour
    • 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

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (86)


    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.  -  21 Mar 2011  (Review from Allrecipes US | Canada)


    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.  -  18 Nov 2010  (Review from Allrecipes US | Canada)


    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.  -  16 Mar 2011  (Review from Allrecipes US | Canada)