Tuesday, November 3, 2015
Stir-Fried Shanghai Bok Choy with Mixed Mushrooms
Light, healthy and fragrant, this Asian-inspired Sesame-Mushroom Bok Choy with ginger, garlic, sesame oil and oyster sauce, is a delicious combination of inviting flavours and textures. The perfect side dish for grilled salmon, seafood or sweet Teriyaki chicken, it's also great served with rice to soak up all of the lovely sauce.
Shanghai Bok Choy with Mixed Mushrooms
1 tbsp vegetable oil
3 cloves garlic, finely sliced
2 lb Shanghai bok choy, trimmed and sliced in half lengthwise
1 cup shiitake mushrooms, trimmed and sliced
2 cups enoki mushrooms, trimmed and separated
1 king mushroom, trimmed and finely sliced
1 tbsp fresh ginger, minced
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sesame seeds
Heat the oil in a large saucepan or wok over medium-high, then add the finely sliced garlic and cook, stirring constantly until fragrant but not browned, about 30 seconds. Add the bok choy, mushrooms and ginger, and cook while turning the ingredients over in the pan until wilted, about 2 minutes. Stir in the oyster sauce, sesame oil then cover and continue cooking until just tender, about 3 to 5 minutes more. To serve, place the mixture in a large flat serving bowl with a garnish of sesame seeds, and serve immediately.