Easy Chinese Bok Choy and Mushroom Stir Fry Recipe || A VEGETARIAN DELIGHT || Cook Chinese Now

soy sauce

🥗Healthier: tamari

💰Cheaper: low-sodium soy sauce

Tamari is gluten-free, while low-sodium soy sauce is easier on salt intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Tempeh is a fermented option with more protein, while edamame is a cost-effective protein source.

bok choy

🥗Healthier: Swiss chard

💰Cheaper: cabbage

Swiss chard is nutritious and similar in texture, while cabbage is often cheaper.

Dice the garlic cloves into small pieces and set aside.

Cut the bok choy lengthwise into quarter segments, keeping the leaves connected to the stems.

Boil 4 cups of water in a pot; add 2 teaspoons of vegetable oil and 1 teaspoon of salt, mixing well.

Once boiling, add the pre-cut bok choy and cook for approximately 1 minute.

Remove the bok choy from the pot and place it in a cool water bath or rinse it to stop the cooking process.

Mix together chicken broth with cornstarch and oyster sauce until uniform; set aside.

Add oil to a pan, followed by the pre-cut garlic; cook for approximately 1 minute or until fragrant.

Add the pre-cooked bok choy to the pan and stir fry with the garlic; add remaining salt and stir fry for another 30 seconds before removing from the pan.

Add beech mushrooms to the pan and stir fry for 30 seconds; then add shiitake mushrooms and cook for approximately 2 more minutes or until softened.

Allow the mushrooms to come to a simmer, then add the pre-made mixture of cornstarch and chicken broth; stir and bring back to a simmer.

Turn off the heat and allow the mushrooms to cool before plating.

Plate the dish by arranging bok choy stems in a circular pattern and adding the pre-cooked mushrooms to the center.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens