Bok Choy Stir Fry (Print Version)
# Ingredients:
→ Sauce
01 -
1/4 teaspoon black pepper, ground
02 -
1/2 teaspoon sesame oil
03 -
2 tablespoons soy sauce
04 -
2 tablespoons water
05 -
1 teaspoon sugar
06 -
1 tablespoon vegetarian oyster sauce
→ Slurry
07 -
2 tablespoons water
08 -
1 tablespoon cornstarch
→ Stir-Fry
09 -
2 garlic cloves, finely chopped
10 -
Pinch of salt
11 -
1 thumb ginger, finely chopped
12 -
1 lb baby bok choy, chopped into large pieces
13 -
4 dried Chinese chili peppers
14 -
2 1/2 tablespoons peanut oil
15 -
1 lb brown mushrooms, halved or quartered if large
16 -
2 green onions, sliced thin
# Instructions:
01 -
In a small bowl, stir together the sauce items and leave it nearby for later.
02 -
Combine the slurry ingredients in a bowl and mix until smooth.
03 -
Add 1/4 cup of water to a large pan and heat it over medium-high. Once the water's bubbling, toss in your bok choy and a little salt. Cover it up for 30 seconds. Open the lid, stir the veggies around, cover it again, and cook for another 30 seconds. When they're tender, take them out and put them on a plate.
04 -
Using paper towels, wipe the pan clean. Pour in 2 tablespoons of oil and bring the heat to high. Toss in the mushrooms, let them cook without stirring for about a minute. Flip them over, stir now and then for 2-3 minutes, until they're golden and any liquid has evaporated.
05 -
Push the mushrooms to one side of the pan. On the empty side, pour in the remaining oil and add green onions, garlic, ginger, and chili peppers. Give it all a quick stir until the peppers darken. Mix everything together after that.
06 -
Pour the sauce into the pan. Stir it around, cooking for 30 seconds. Give the slurry a good mix to dissolve the cornstarch and then add it too. Stir everything until the sauce thickens. Serve up right away on a plate as a side or with rice as a main!
# Notes:
01 -
For a gluten-free option, swap out soy sauce for tamari and use gluten-free oyster sauce instead of vegetarian oyster sauce.