Baby Bok Choy And Mushroom Stir Fry Recipe

Ingredients for Baby Bok Choy And Mushroom Stir Fry

• 2 tablespoons tamari
• 1 tablespoon oyster sauce
• Sake
• Olive Oil
• Garlic Clove
• 1 tablespoon ginger, minced
• Carrot
• Baby Bok Choy
• 8 ounces sliced mushrooms (shiitake, oyster, or cremini recommended)
• Salt
• Pepper
• 1 tablespoon potato starch
• Crushed Red Pepper Flakes

How to Make Baby Bok Choy And Mushroom Stir Fry

1. Whisk together ⅔ cup water, 2 tablespoons tamari, 1 tablespoon oyster sauce, and 1 tablespoon sake (or Chinese rice wine) in a small bowl. Set aside.
2. Heat 1 tablespoon of oil (vegetable or sesame) in a wok or large skillet over medium-high heat.
3. Add 2 cloves minced garlic and 1 tablespoon minced ginger; sauté for 30 seconds until fragrant.
4. Add 1 cup sliced carrots and 1 bunch (about 8 ounces) baby bok choy, chopped; stir-fry for 2-3 minutes.
5. Pour the sauce mixture over the vegetables.
6. Cover and cook for 3-5 minutes, or until the vegetables are almost tender.
7. Add 8 ounces of your favorite mushrooms, sliced (shiitake, oyster, or cremini recommended); stir-fry for 2-3 minutes.
8. Season with salt and pepper to taste.
9. In a small bowl, mix 1 tablespoon potato starch with 2 tablespoons of cold water until smooth.
10. Reduce heat to medium-low; add the potato starch slurry to the pan, stirring constantly until the sauce thickens slightly (about 1 minute).
11. Remove from heat.
12. Garnish with crushed red pepper flakes (to taste).
13. Serve immediately and enjoy!