Baby pak choi and shiitake stir-fry

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    Baby pak choi and shiitake stir-fry

    Baby pak choi and shiitake stir-fry


    1 person made this

    About this recipe: Stir-fried pak choi, shiitake mushrooms, ginger and garlic are tossed with an oyster sauce and rice wine mixture.

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Stir together stock, oyster sauce, rice wine and cornflour in a small bowl.
    2. 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.
    3. Re-stir cornflour mixture. Make a well in vegetables and add cornflour mixture. Bring to the boil and toss to coat vegetables. Serve immediately.
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    Reviews in English (6)


    - Rated on  -  09 Apr 2017  (Review from Allrecipes US | Canada)


    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.  -  11 Jan 2017  (Review from Allrecipes US | Canada)


    - Rated on  -  11 Nov 2016  (Review from Allrecipes US | Canada)

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