Crisp-tender baby bok choy recipe with savory shiitake and enoki mushrooms. This tasty Chinese side recipe is the perfect way to add fiber to dinner within minutes.
I’m not a vegan. But I definitely love my veggies. Honestly, I don’t think I’m gonna survive a day without green-leaf vegetables.
That’s why I’m always on the hunt for new ways to cook my favorite greens. Bok choy is one of the guinea pigs for new recipes.
As a common vegetable on the Chinese table, bok choy is what I grow up eating. The mild sweetness makes it perfect for stir-frying or as a side for soup or chicken.
I’m not so much of a salad person and I definitely don’t want any more hassle after a day’s work. So today I’m walking you through a bok choy recipe that takes 15 minutes from start to finish.
Preparations for this bok choy recipe
If you’ve never cooked bok choy before, I talked about how to choose, store and prepare bok choy here in steps.
For this stir-fry bok choy recipe, here are a few things to do before cooking:
- Separate the leaves of baby bok choy. Remove the stems or any wilted, brown leaves.
- Rinse the baby bok choy with running water. Set aside for later.
- Remove the stems from both the shiitake and enoki mushrooms. Rinse and set aside. (If you are using dried shiitake mushrooms, soak in water for 30 minutes in advance)
- Blanch the bok choy and mushrooms in boiling water for 2 minutes and then drain in a bowl.
- Mince the garlic and set aside.
Note: If you want your bok choy to be crunchier, you can blanch just the mushrooms.
How to cook bok choy
- Add olive oil to a wok or a large frying pan and heat over medium-high.
- Add garlic, stirring for 30 seconds or till fragrant.
- Pour in shiitake mushroom and enoki mushroom separately with a 3-minute gap in between. Shittake mushroom takes longer to cook and soften.
- When the mushrooms start to turn brown and release water, add in the bok choy and stir frequently.
- Add in oyster sauce and mix with all the ingredients. Stir till bok choy softens.
- In a separate bowl, mix corn starch with water. Add the mixture in the pan and stir for a bit more till sauce thickened.
- Serve with a main dish or jasmine rice if desired.
What to serve with bok choy
Bok choy absorbs the flavor of other ingredients and condiments, making it a perfect ingredient for savory recipes.
It’s low-calorie and low-carb. If you are on a keto diet or low-carb diet, bok choy is going to be your next best friend.
Here are 13 more ways to cook bok choy as a side, salad or a main dish.
- Half Whole Chicken
- 1 tbsp olive oil
- 1 tbsp sugar
- 1.5 cups soy sauce
- 1 tbsp fresh ginger, sliced
- 1 cup water
- 3 cloves garlic, peeled and washed
- 3 star anise
- 3 dried bay leaves
- 1 cup fresh yam, chopped
- 1 large carrot, chopped
- 1 tbsp Shaoxing wine
- Salt, to taste
- Cut chicken in half. Remove the innards, rinse and dry with kitchen towel.
- In a bowl, mix together olive oil, Shaoxing wine, sugar, salt and soy sauce. Rub the chicken thoroughly in the marinade ingredients and set aside for 30 minutes.
- Peel off the skin of garlic and ginger. Slice ginger into large thin pieces.
- Peel the carrot and fresh yam. Cut into small trunks.
- Rinse dried bay leaves and star anise with running water.
- Cover the bottom of the rice cook with ginger slices and garlic.
- Pour the chicken marinade into the rice cooker. Press cook button and cook for 3 minutes till fragrant.
- Put chicken in the cooker with 0.5 cup of water, star anise and dried bay leaves. Set cooking time to 12 minutes and press start.
- Once done, open the cooker and add in yam and carrot with the remaining half cup of water. Stir a little to make sure all ingredients are bathed in the sauce.
- Cook for another 10 minutes in the rice cooker.
- Transfer chicken, yam and carrot to a large plate.
- Chop the halved chicken into pieces. Pour the sauce in the cooker onto the plate and serve with jasmine rice.
Amount Per Serving: Calories: 324 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 66mg Sodium: 5327mg Carbohydrates: 20g Fiber: 3g Sugar: 4g Protein: 29g
So here you go. Within minutes you’ll have a perfect Chinese dish to go with your main course.
If you’ve made it, tell me about it in the comments!