Sautéed Bok Choy and Shiitake Mushrooms

Bok choy and shiitake mushrooms are a match made in heaven. Of the many recurring authentic, homestyle Chinese recipes that I can list off the top of my head, this definitely ranks as one of my top picks. It’s super flavorful, quick, and very simple!

Typically, we make this with oyster sauce. However, I’ve found that the dish is easily veganized by making a simple swap for soy sauce, sugar, and a cornstarch slurry! Fear not—the dish doesn’t skimp on it’s umami-packed flavor from the oyster sauce, though. The shiitake mushrooms already give off a wonderful flavor of their own, and my parents couldn’t even tell the difference when I changed it around!

Sautéed Bok Choy and Shiitake Mushrooms
Prep Time: 10 mins
Cook Time: 10 mins
Yield: 4 servings

Ingredients

• 2 tsp vegetable oil
• 10 fresh shiitake mushrooms
• 1 pound bok choy
• 4 cloves garlic, thinly sliced
• 2 tbsp light or regular soy sauce
• 1 tbsp white or brown sugar
• 2 tsp cornstarch
• 1 tbsp water
• 1 tsp sesame oil, optional
• salt to taste
  
  

Directions

1. Thinly slice shiitake mushrooms. For each bulb of bok choy, separate the larger leaves until you reach the heart of the vegetable.
2. Mix together the 2 tsp cornstarch and 1 tbsp water in a small bowl and set aside.
3. Heat vegetable oil in a wok over medium heat. Add half of the garlic and the white parts of the green onion, sautéeing for 1 minute to release flavor.
4. Add shiitake mushrooms and stir fry for 3-4 minutes. Add a splash of water if needed, and cover with a lid to steam for 2 minutes.
5. Add bok choy and stir in. Continue to sauté until the mushrooms are cooked and bok choi is wilted. Cover the wok and let the bok choy steam until fully cooked.
6. Add the soy sauce, sugar, and the remaining garlic. Sauté until incorporated.
7. Briefly stir the cornstarch slurry if it separated and add it to the wok. Quickly toss until the sauce has thickened and remove from the heat.
8. Stir in a drizzle sesame oil (if preferred) and salt to taste if needed. Serve with rice, tofu, or any Chinese-style dishes!