Baby Bok Choy And Mushroom Stir Fry Food

BABY BOK CHOY AND SHIITAKE STIR-FRY

Steps:

• Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
• 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.
• Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE

Steps:

• In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
• Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
• Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

GLAZED SHIITAKES WITH BOK CHOY

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

BEEF AND BOK CHOY STIR FRY

Steps:

• Add the chicken broth, oyster sauce, soy sauce, garlic, ginger, and cornstarch to a small bowl. Stir to combine.
• Add half the oil to a pan or wok over high heat. Add the beef and cook for 1-2 minutes until browned but not fully cooked. Remove and set aside.
• Add remaining oil to the pan. Add the vegetables to the pan and cook for 3-4 minutes. Turn the heat down to medium and add the sauce. Cook for 3-4 minutes until sauce thickens and vegetable are tender crisp.
• Add the beef to the pan and cook for 1 minute or until steak is cooked to your liking.

BABY BOK CHOY SAUTé WITH MUSHROOMS

Steps:

• Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
• Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
• Add garlic, cook for about 1 minute or until you start to smell the garlic.
• Add broth and pepper.
• Sauté until most of the broth has evaporated.

BABY BOK CHOY STIR FRY

Steps:

• Cut 1.5 pounds of baby bok choy into half.
• Then, soak them for at least 15 minutes. Wash and rinse a few times (3 times).
• While soaking the baby bok choy, mince 4 cloves of garlic.
• When the pak choi is clean, pour 1 tablespoon of vegetable oil into a non-stick pan. Turn on medium fire, add minced garlic. Stir fry the garlic a little bit.
• After that, add the washed baby bok choy into the non-stick pan. Pour 1/2 cup of water and 1/8 teaspoon of salt (Add salt to your taste) into the vegetable. Cover the lid for a couple minutes.
• Next, flip the other side. Cover the lid again for 1 minute. Then, stir fry them a little bit until it's soft.

BABY BOK CHOY AND MUSHROOM STIR FRY

Steps:

• In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
• Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
• Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
• Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
• Infuse love into the food and serve!

BOK CHOY, BROCCOLI AND MUSHROOMS STIR FRY

Steps:

• Heat the toasted sesame oil on medium heat in a pan.
• Add the grated garlic and ginger and stir well, for about one minute, making sure the garlic and ginger don't burn.
• When the aromatics are fragrant, add one tablespoon of water and add the sliced shiitake mushrooms, cook for about 5 minutes or until the mushrooms become fragrant.
• Add the broccolini and bok choy.
• Drizzle the veggies with coconut aminos, fish oil, and rice vinegar. Cook for about 5 minutes, stirring occasionally.
• Finish with sesame seeds, sliced spring onion, and chopped cilantro, salt and pepper to taste.
• Serve with fresh lime juice.