Baby Bok Choy and Shiitake Stir-Fry recipe

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Ingredients

½ cup low-sodium chicken or mushroom broth
2 tablespoons oyster sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1 ½ tablespoons peanut or vegetable oil
2 medium garlic cloves, minced
1 (1 1/2 inch) piece ginger root, peeled and minced
½ teaspoon kosher salt
3 ½ ounces shiitake mushrooms, stems discarded and caps sliced
1 ¼ pounds baby bok choy, chopped

Nutrition Info

95.3 calories
carbohydrate: 7.2 g
cholesterol: 0.5 mg
fat: 5.4 g
fiber: 1.8 g
protein: 3.3 g
saturatedFat: 1 g
servingSize: -
sodium: 407.3 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.

  2. Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.

  3. Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

Recipe Yield

4 cups

Recipe Note

As easy Asian dish loaded with flavorful mushrooms.

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