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Bokchoy With Mushroom Recipe

Name: Panda Cuisines Bokchoy With Mushroom Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 1 lb baby bok choy; 8 oz shiitake mushrooms (fresh) or cremini if unavailable; 3 count garlic cloves, minced; 1 tbsp fresh ginger, minced; 3 count green onions (scallions), thinly sliced (white and green parts separated); 2 tbsp soy sauce (or tamari); 1 tbsp oyster sauce; 1 tsp rice vinegar; 1 tsp sesame oil; 1 cup vegetable or chicken stock (or water); 1 tsp cornstarch; 1 tbsp cold water (for slurry); 1 tsp crushed red pepper flakes (optional); 0.25 tsp salt; 0.25 tsp ground black pepper; 2 tbsp neutral oil (vegetable, canola, or peanut); 1 tsp toasted sesame seeds (optional garnish)

Inspired by Panda Cuisine

Time30m

Serves3

Make Bokchoy With Mushroom Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Vegetables & Aromatics

1 lb baby bok choy

8 oz shiitake mushrooms (fresh) or cremini if unavailable

3 count Garlic cloves, minced

1 tbsp fresh ginger, minced

3 count green onions (scallions), thinly sliced (white and green parts separated)

Sauce & Seasoning

2 tbsp soy sauce (or tamari)

1 tbsp oyster sauce

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 cup vegetable or chicken stock (or water)

1 tsp Cornstarch

1 tbsp cold water (for slurry)

1 tsp crushed red pepper flakes (optional)

1/4 tsp Celtic sea salt

1/4 tsp ground black pepper

Cooking Oils & Garnish

2 tbsp neutral oil (vegetable, canola, or peanut)

1 tsp toasted sesame seeds (optional garnish)

Method

Prep

Clean and trim bok choy

Rinse the baby bok choy under cold water, separating leaves to remove grit. Trim the stem ends if needed and halve any larger heads lengthwise so pieces are similar size.

Prepare mushrooms and aromatics

Wipe mushrooms clean with a damp cloth and slice them 1/4-inch thick. Mince garlic and ginger. Slice green onions, keeping whites and greens separate.

Mix the sauce: in a small bowl combine soy sauce, oyster sauce, rice vinegar, sesame oil, and stock. In a separate small cup, whisk cornstarch into 1 tbsp cold water to make a slurry.

Cook

Sauté mushrooms

Heat a large wide skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil. Add sliced mushrooms in a single layer and let them brown undisturbed for 2 minutes, then stir and cook another 2 minutes until they release moisture and begin to caramelize. Season lightly with 1/8 tsp salt and 1/8 tsp pepper. Transfer mushrooms to a plate and set aside.

Aromatics

Add remaining 1 tablespoon oil to the skillet, reduce heat to medium. Add the white parts of the green onions, minced garlic, and minced ginger. Stir-fry for 30–45 seconds until fragrant but not browned.

Cook bok choy

Add the bok choy to the pan, cut-side down if halved. Sear for 1 minute to get some color, then toss and continue cooking for 2–3 minutes until stems are just tender and leaves begin to wilt.

Combine mushrooms and sauce

Return the browned mushrooms to the skillet. Pour the prepared sauce (soy/oyster/rice vinegar/stock mixture) over the vegetables and bring to a gentle simmer, about 1 minute.

Thicken sauce

Stir the cornstarch slurry to recombine and slowly pour it into the simmering sauce while stirring. Cook for 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust seasoning with remaining pinch of salt, pepper, or optional red pepper flakes for heat.

Finish

Turn off the heat and stir in the sesame oil. Scatter the green parts of the sliced scallions over the top and sprinkle with toasted sesame seeds if using.

Serve

Transfer bok choy and mushrooms to a serving platter or bowl. Serve hot as a side dish with steamed rice or as part of a larger meal. Leftovers keep in an airtight container in the fridge for 2–3 days.