Bok Choy and Mushroom Stir Fry

 

Ingrédients

Sauce:

• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
• 1 teaspoon sugar
• ¼ teaspoon ground black pepper
• ½ teaspoon sesame oil

Slurry:

• 1 tablespoon cornstarch
• 2 tablespoons water

Stir-Fry:

• 1 lb (450 g) baby bok choy, cut into large bite-size pieces
• Pinch of salt
• 2 ½ tablespoons peanut oil
• 1 lb (450 g) brown mushrooms, halved (or quartered if large)
• 4 dried Chinese chili peppers
• 2 garlic cloves, minced
• 1 thumb ginger, minced
• 2 green onions, sliced

Instructions:

1. Mix the sauce ingredients in a small bowl and set aside.
2. Combine the slurry ingredients in another small bowl, stirring well.
3. Heat ¼ cup water in a large skillet over medium-high heat until hot. Once boiling, add the baby bok choy, sprinkle with a pinch of salt, cover, and steam for 30 seconds. Uncover, stir the bok choy, cover again, and steam for another 30 seconds until softened. Transfer to a serving platter.
4. Wipe the skillet clean with paper towels. Heat 2 tablespoons of oil over high heat. Add the mushrooms and let sear for 1 minute without stirring. Then, flip the mushrooms and cook, stirring occasionally, for 2 to 3 minutes until browned and no liquid remains in the pan.
5. Push the mushrooms to one side of the skillet. Add the remaining ½ tablespoon of oil to the other side. Add the chili peppers, garlic, ginger, and green onions. Stir until the chili peppers darken.
6. Combine everything in the skillet and pour in the sauce. Cook for 30 seconds.
7. Stir the slurry mixture again and pour it into the skillet. Cook and stir until the sauce thickens.
8. Transfer everything to a serving plate and serve hot as a side or over steamed rice as a main dish.