Baby Bok Choy with Oyster Mushrooms

This is a pretty simple and straightforward treatment for bok choy, with a classic stir-fry sauce. I've hardly ever seen local bok choy available, but it's amazing what happens when you decide to drive one town over to do your shopping. 

 

I didn't have any broth in the fridge, so I used water, with just a few drops of hoisin sauce. It ended up perhaps a little salty, but when served on top of rice that was okay. Still, something to be careful about. 

I found a lot of grit and dirt got in between the stems, especially at the base - be very careful to wash them thoroughly.

 

 

2 to 3 servings

15 minutes prep time

 

  

Make the Sauce:

1 teaspoon arrowroot or corn starch

1 tablespoon soy sauce

2 tablespoons chicken stock or water

1 teaspoon toasted sesame oil

 

Mix the above ingredients in a small bowl. Set aside.

 

Finish the Dish:

3 or 4 cloves of garlic 

125 grams (4 ounces) oyster mushrooms

450 grams (1 pound) baby bok choy

1 tablespoon mild vegetable oil

Peel and mince the garlic. Trim the tough stems from the mushrooms and break them into bite sized pieces. Wash and trim the bok choy, and cit them into halves or quarters. Wash them well again, being sure to get in amongst the stems. Drain them. 

Heat the oil in a large skillet over medium-high heat. Add the bok choy and cook, stirring, for a minute until just wilted. Add the mushrooms and continue cooking and stirring until both are done to your liking. Add the garlic and stir it in for a minute, then stir up the sauce and add it. Mix it in well and remove everything to a serving dish as soon as the sauce thickens, which will be almost immediately. Serve at once. 

Last year at this time I made Quinoa & Potato Starch Pie Crust.