Baby pak choi and shiitake stir-fry

    (7)
    30 min

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


    2 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (7)

    Reviews in English (4)

    by
    0

    I thought that I liked bok choy, but maybe not. Neither of us really cared for this. Will not make again.  -  28 Apr 2017  (Review from Allrecipes US | Canada)

    by
    0

    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)

    by
    0

    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-frying the mushrooms. This may seem counter-intuitive for what began as a vegetarian recipe, but I also had a few ounces of tri-tip left from a prior dinner and threw that in too.  -  03 Sep 2016  (Review from Allrecipes US | Canada)

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