BOK CHOY MUSHROOM OYSTER SAUCE RECIPE RECIPES

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE

Chinese-Style Baby Bok Choy with Mushroom Sauce image

This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Provided by Jade Blue

Categories Side Dish Vegetables

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
¼ teaspoon vegetable oil
4 heads baby bok choy
3 tablespoons olive oil
2 tablespoons minced green onion
1 tablespoon minced garlic
1 (8 ounce) package sliced portobello mushrooms

Steps:

In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Nutrition Facts : Calories 69 calories, CarbohydrateContent 4.7 g, FatContent 5.4 g, FiberContent 1 g, ProteinContent 1.7 g, SaturatedFatContent 0.7 g, SodiumContent 175.2 mg, SugarContent 2.3 g

BOK CHOY WITH OYSTER MUSHROOMS | RECIPES | WW USA

Bok choy with oyster mushrooms | Recipes | WW USA image

A vegetarian stir-fry loaded with the meaty flavor of mushrooms and an arsenal of tasty aromatics like shallots, ginger, garlic, and cilantro. If you don’t have chili vinegar, use one tablespoon of unseasoned rice wine vinegar and add a pinch of red pepper flakes. The pleasing crunch of pepitas might seem an odd addition, but so many stir-fries rely on the crunch of legumes like peanuts or cashews, nuts like walnuts or macadamia nuts, and seeds like black or white sesame seeds, so the pumpkin seeds work quite well. Serve this on its own or over cooked brown rice if it fits your plan.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 38 minutes

Prep Time 25 minutes

Cook Time 13 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 pound(s) Uncooked bok choy
1 Tbsp Olive oil
0.25 cup(s) Uncooked celery cut diagonally into 1/4-inch-thick slices
2 large clove(s) Garlic clove(s) thinly sliced
2 Tbsp Uncooked shallot(s) finely chopped
1 Tbsp Ginger root fresh, chopped
6 oz Uncooked oyster mushroom(s) thinly sliced
1 tsp Jalapeño pepper(s) finely chopped (optional)
2 tsp Tamari sauce
0.25 cup(s) Cilantro fresh, chopped
1 Tbsp Vinegar chili-flavor
2 tsp Table salt fine variety
0.25 cup(s) Roasted pumpkin seed kernels (pepitas)
1 item(s) Lemon(s) cut into wedges

Steps:

Bring 4 quarts water to a boil in a stockpot or large Dutch oven over high heat; add up to 2 tsp salt (optional). Add bok choy; cook, uncovered, until bright green, about 15 seconds. Drain well; set aside.
Heat oil in a heavy-bottomed skillet over medium heat. Add celery, garlic, shallot, and ginger; cook, stirring often, until translucent, about 2 minutes. Add mushrooms, jalapeño and tamari; cook, stirring occasionally, until mushrooms soften, 2-3 minutes.
Chop cooked bok choy and add to skillet; cook, stirring often, until tender, 1-2 minutes. Stir in cilantro, vinegar and salt. Sprinkle with pumpkin seeds; serve with lemon wedges.
Serving size: 1 c

Nutrition Facts : Calories 48 kcal

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