Sauteed Assorted Mushrooms with Bok Choy in Oyster Sauce

Use a wok for this recipe and stir-fry as fast as you can to preserve crispness of the veggies.


May 2008 | By Katherine Sion of Heny Sison Cooking School
Sauteed Assorted Mushrooms with Bok Choy in Oyster Sauce
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at a glance

Main Ingredient

Vegetables

Type

Main Dishes

Preparation Time

00:00:00


Date Published

May 2008

Use a wok for this recipe and stir-fry as fast as you can to preserve crispness of the veggies.

Serves 3  Prep Time 10 minutes  Cooking Time 15 minutes

1/2 cup straw mushrooms
1/2 cup fresh button mushrooms
30 grams shiitake mushrooms
3 tablespoons cooking oil
1 tablespoon plus
      1 teaspoon garlic, chopped
2 pieces bok choy
1 tablespoon onion, chopped
1/2 stalk leek, sliced
6 pieces baby corn, sliced in half
6 slices carrots
2 tablespoons oyster sauce
2 tablespoons gin
1/2 cup chicken stock
salt, pepper and sugar to taste
2 tablespoons corn starch dissolved in
      2 tablespoons water
2 tablespoons sesame oil

1  Wash the mushrooms and strain well.

2  Heat wok and sauté 1 teaspoon garlic and bok choy in 1 tablespoon oil on high heat for a few seconds. Set aside.

In remaining oil, sauté onions, garlic, and leeks until fragrant. Add the mushrooms. Cook briefly then add baby corn and carrots. Add oyster sauce and gin. Pour in chicken stock and let mixture boil.

4  Season to taste then thicken with cornstarch and water mixture. Drizzle with sesame oil before serving.




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