Baby pak choi and shiitake stir-fry

    30 min

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

    13 people made this

    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 & ratings
    Average global rating:

    Reviews in English (8)


    Very good. Made as recipe directed, except used fish sauce in place of oyster sauce. Served with rice. We decided it would taste really good with some ahi tuna poke, so I ran to the store and got some, and it was the perfect compliment! Oh, and I added 1 Tbsp chili paste. My husband liked it  -  18 Jan 2019  (Review from Allrecipes US | Canada)


    I wouldn't make it again, but it was ok.  -  09 Nov 2018  (Review from Allrecipes US | Canada)


    I will use this sauce in every stir fry from now on!  -  25 Jun 2018  (Review from Allrecipes US | Canada)