Chinese Style Baby Bok Choy with Mushroom Sauce

Name: Chinese Style Baby Bok Choy with Mushroom Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 grams baby bok choy (washed and halved); 1 tablespoon vegetable oil; 200 grams mushrooms (thinly sliced); 2 cloves garlic (minced); 2 tablespoons soy sauce (low-sodium); 1 tablespoon oyster sauce; 1 teaspoon sugar; 1 teaspoon cornstarch (mixed with 2 tablespoons water); 1/4 cup water

25 min 4 servings Easy

All Recipes

Enjoy tender baby bok choy with a rich, savoury mushroom sauce — a delightful side dish for any Asian-inspired meal.

Prep

10 min

Cook

15 min

Total

25 min

Servings

Difficulty

Easy

Chinese style baby bok choy with mushroom sauce is a delightful side dish that brings together the tender crunch of baby bok choy and the umami-rich flavours of mushrooms. This dish is perfect for those who enjoy simple yet flavourful vegetable dishes that complement a variety of Asian-inspired meals. The combination of fresh baby bok choy and a savoury mushroom sauce is not only delicious but also nutritious. This recipe is easy to prepare and makes a great accompaniment to your favourite stir-fried dishes or as a stand-alone vegetarian option.

Instructions

Prepare the bok choy

Wash and halve the baby bok choy. Set aside.

Pro tip: Use fresh, crisp bok choy for the best texture.

Cook the bok choy

Bring a large pot of water to boil. Add bok choy and blanch for 2 minutes until bright green and tender-crisp. Drain and set aside.

Pro tip: Blanching helps retain the vibrant colour and nutrients.

Sauté the mushrooms

Heat vegetable oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 5 minutes until golden brown.

Pro tip: Cook in batches if necessary to avoid overcrowding the pan.

Add garlic

Add minced garlic to the mushrooms and cook for another minute until fragrant.

Pro tip: Be careful not to burn the garlic as it can turn bitter.

Prepare the sauce

Stir in soy sauce, oyster sauce, sugar, and 1/4 cup of water. Bring to a simmer.

Pro tip: Adjust the seasoning to taste, adding more soy sauce if desired.

Thicken the sauce

Add the cornstarch slurry to the sauce, stirring constantly until thickened.

Pro tip: Keep stirring to avoid lumps in the sauce.

Combine bok choy and sauce

Add the blanched bok choy to the skillet, tossing to coat with the mushroom sauce. Cook for 2 more minutes.

Pro tip: Ensure the bok choy is well-coated with the sauce before serving.

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Tips & Tricks

Use fresh baby bok choy for the best flavour and texture.
Adjust sauce thickness by varying the cornstarch amount.
Sauté mushrooms until golden for maximum umami.

Frequently Asked Questions

What is Chinese style baby bok choy with mushroom sauce?

It's a side dish featuring baby bok choy blanched and served with a savoury mushroom sauce, common in Chinese cuisine.

How many calories are in Chinese style baby bok choy with mushroom sauce?

There are approximately 110 calories per serving.

Can I make Chinese style baby bok choy with mushroom sauce ahead of time?

Yes, you can prepare it ahead and store it in the refrigerator for up to 2 days. Reheat gently before serving.

What can I serve with Chinese style baby bok choy with mushroom sauce?

It pairs well with steamed rice, noodles, grilled chicken, or tofu.

How do I thicken the mushroom sauce?

Thicken the sauce by adding a cornstarch slurry, stirring constantly until the desired thickness is achieved.

Serving Suggestions

Serve the Chinese style baby bok choy with mushroom sauce alongside steamed rice or noodles for a complete meal. Pair it with grilled chicken or tofu for added protein. This dish can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of water if necessary to loosen the sauce.

Nutrition per serving

110

Calories

Protein

Fat

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