Shiitake Mushroom & Shanghai Bok Choy Stir-fry
Two classic Asian ingredients, Shanghai bok choy and shiitake mushrooms, come together in this stir-fry, highlighting the crisp freshness of the bok choy and the rich, umami depth of the shiitake mushrooms.
Prep time
15 mins
Serves
2
Ingredients
- 8 oz Shanghai Bok Choy
- 4 oz fresh Shiitake mushrooms
- 1 tablespoon vegetable oil (or olive oil, corn oil, etc.)
- 2 cloves garlic, crushed
- Kosher salt (or sea salt)
- ¼ cup rice cooking wine
Steps to follow
- Prepare the Vegetables:
- Rinse the bok choy and cut in halves; leave the smaller ones whole.
- Remove the stems from the mushrooms and cut them into quarters.
- Heat the Oil:
- In a large skillet or wok, heat the vegetable oil over high heat.
- Cook the Garlic and Mushrooms:
- Add the crushed garlic to the hot oil and cook until fragrant, about 30 seconds.
- Add the quartered mushrooms and cook for about 1 minute.
- Add the Bok Choy:
- Add the bok choy to the skillet or wok and stir-fry for about a minute, until most of the water has evaporated.
- Add Cooking Wine and Season:
- Pour in the rice cooking wine, add salt to taste, and stir.
- Cover the skillet or wok and cook for about 2 to 3 minutes, until the bok choy stems are tender but still crunchy and crispy. If the bok choy is on the larger side, cook a minute longer.
- Serve:
- Remove from heat and serve hot as a side dish or part of a larger meal.
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