Stir-fried Baby Bok Choy with Shiitake Mushrooms

Recipe courtesy Mark Bittman
TOTAL TIME: 36 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 6 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/4 cup dried shiitake mushrooms
  • 1 1/2 pounds bok choy, trimmed
  • 1/4 cup peanut oil
  • 3 cloves garlic, minced, optional
  • 1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
  • 1/2 to 3/4 cup commercial oyster sauce
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Directions

Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.

Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.

Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.

Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.

Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.

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  • on August 10, 2011

    Flag

    I had trouble printing the recipe because the advertisement on the right hand side of the recipe covered part of the instructions; couldn't figure out how to get rid of it!!!!

    people found this review Helpful.
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  • on June 25, 2011

    Flag

    Very Delicious and very little time to prepare. The oyster sauce is salty so taste before adding more. The fresh shitakes never got crispy but still very good.

    people found this review Helpful.
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