Ingredients for Baby Bok Choy And Mushroom Stir Fry
- 2 tablespoons tamari
- 1 tablespoon oyster sauce
- 1 tablespoon sake
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 cup carrots, sliced
- 1 bunch (about 8 oz) baby bok choy, chopped
- 8 ounces mushrooms, sliced
- salt to taste
- freshly ground black pepper to taste
- 1 tablespoon potato starch
- crushed red pepper flakes, to taste
- 2/3 cup water
- 2 tablespoons cold water
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How to Make Baby Bok Choy And Mushroom Stir Fry
- 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.
- Heat 1 tablespoon of oil (vegetable or sesame) in a wok or large skillet over medium-high heat.
- Add 2 cloves minced garlic and 1 tablespoon minced ginger; sauté for 30 seconds until fragrant.
- Add 1 cup sliced carrots and 1 bunch (about 8 ounces) baby bok choy, chopped; stir-fry for 2-3 minutes.
- Pour the sauce mixture over the vegetables.
- Cover and cook for 3-5 minutes, or until the vegetables are almost tender.
- Add 8 ounces of your favorite mushrooms, sliced (shiitake, oyster, or cremini recommended); stir-fry for 2-3 minutes.
- Season with salt and pepper to taste.
- In a small bowl, mix 1 tablespoon potato starch with 2 tablespoons of cold water until smooth.
- Reduce heat to medium-low; add the potato starch slurry to the pan, stirring constantly until the sauce thickens slightly (about 1 minute).
- Remove from heat.
- Garnish with crushed red pepper flakes (to taste).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
24g
Fat
5g
Carbs
5g
