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Side Dish
4 servings
5 minutes
15 minutes
Chef Martin Yan
1 tablespoon cooking oil
1 teaspoon minced ginger
1 teaspoon minced garlic
12 fresh medium Shiitake mushrooms, stems removed
8 Baby Shanghai Bok Choy, halved lengthwise
1/2 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon oyster-flavored sauce
2 teaspoons sesame oil
2 teaspoons cornstarch
Combine sauce ingredients in a small bowl and set aside.
Heat a wok or stir-fry pan over medium-high heat until hot.
Add oil, swirling to coat sides. Add ginger and garlic; cook until fragrant, about 20 seconds.
Add mushrooms and stir-fry until softened, about 3 minutes. Add bok choy; cook until tender-crisp, 2-3 minutes.
Add sauce; cook, stirring, until thickened.
