Bok Choy and Mushrooms in Oyster Sauce

Name: Bok Choy and Mushrooms in Oyster Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 2 pieces Bok choy; 150 grams Mushrooms (a mixture of shiitake, shimeji, maitake, etc.); 1/4 of a small carrot Carrot; 1 clove Garlic; 1 tbsp Vegetable oil; 1 tbsp A) Oyster sauce; 1 tbsp A) Sake; 2 tsp A) Chicken stock; 80 ml A) Water; 2 tsp A) Katakuriko

cookpad.japan @cookpad_jp

Oyster sauce is a great ingredient. You can use it in so many recipes. It's the finishing touch for seasonal bok choy and mushrooms.

Peeling the carrots into ribbons make them cook through very quickly. For the mushrooms, feel free to use just one type or mix several varieties. Recipe by Junchan

Oyster sauce is a great ingredient. You can use it in so many recipes. It's the finishing touch for seasonal bok choy and mushrooms.

Peeling the carrots into ribbons make them cook through very quickly. For the mushrooms, feel free to use just one type or mix several varieties. Recipe by Junchan

cookpad.japan @cookpad_jp

Oyster sauce is a great ingredient. You can use it in so many recipes. It's the finishing touch for seasonal bok choy and mushrooms.

Peeling the carrots into ribbons make them cook through very quickly. For the mushrooms, feel free to use just one type or mix several varieties. Recipe by Junchan

Oyster sauce is a great ingredient. You can use it in so many recipes. It's the finishing touch for seasonal bok choy and mushrooms.

Peeling the carrots into ribbons make them cook through very quickly. For the mushrooms, feel free to use just one type or mix several varieties. Recipe by Junchan

Saved

Ingredients

4 servings

2pieces Bok choy
150 gramsMushrooms (a mixture of shiitake, shimeji, maitake, etc.)
1/4of a small carrot Carrot
1 cloveGarlic
1 tbspVegetable oil
1 tbspA) Oyster sauce
1 tbspA) Sake
2 tspA) Chicken stock
80 mlA) Water
2 tspA) Katakuriko

Saved

Steps

1

Cut the leaves from the stalks of the bok choy. Break the stalks into about 6 pieces each. Separate the stalks and leaves.
2

Use a peeler to slice the carrot into thin ribbons.
3

Cut the shiitake into thick slices. Shred the shimeji and maitake. Thinly slice the garlic.
4

Mix the "A" ingredients.
5

Heat a pan over medium heat before adding the oil. Add the garlic. When it becomes aromatic, add the bok choy stalks.
6

Once the stalks soften, add the carrots and mushrooms.
7

Add bok choy leaves and stir-fry. Once they are coated in oil, add the mixed "A" ingredients. Toss until evenly combined, then it's done.
8

Transfer to a serving dish, then eat up!