About this recipe:Stir-fried pak choi, shiitake mushrooms, ginger and garlic are tossed with an oyster sauce and rice wine mixture.
120ml low salt chicken stock
2 tablespoons oyster sauce
2 tablespoons rice wine
2 teaspoons cornflour
1 1/2 tablespoons peanut or vegetable oil
2 medium garlic cloves, minced
1 (3cm) piece fresh ginger, peeled and minced
1/2 teaspoon coarse sea salt, or to taste
100g shiitake mushrooms, stems discarded and caps sliced
570g baby pak choi, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
Stir together stock, oyster sauce, rice wine and cornflour in a small bowl.
Heat oil in a wok or large pan 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 pak choi and stir-fry until crisp-tender, 2 to 3 minutes.
Re-stir cornflour mixture. Make a well in vegetables and add cornflour mixture. Bring to the boil and toss to coat vegetables. Serve immediately.