Perfect Chinese Bok Choy recipe you'll love

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less salty.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Wash bok choy thoroughly and slice it into smaller pieces, cutting larger pieces into quarters.

Wash bok choy 2-3 times to remove any sand between the leaves.

Make a slurry by mixing 1 teaspoon potato starch with some water; mix well.

Prepare minced garlic and chopped green onions (using only the white part).

Add a pinch of salt and a few drops of oil to the bok choy to maintain its green color.

Boil the bok choy for about 1 minute or to your desired doneness, then remove from water.

Heat a pan over medium-high heat and add avocado oil.

Add minced garlic and the white part of green onions to the pan; sauté for about 10 seconds.

Add sliced mushrooms to the pan, season with a little salt, and stir.

Add light soy sauce and oyster sauce to the mushrooms, then add some water and let it cook for a few minutes until mushrooms soften.

Add the slurry to the pan to thicken the sauce.

Plate the dish by arranging bok choy in a circle and placing the mushroom mixture in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens