Bok Choy and Mushrooms in Oyster Sauce
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
Bok Choy and Mushrooms in Oyster Sauce
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
Cooking Instructions
- 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!
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