RECIPE
15 INGREDIENTS13 STEPS25MIN

Black Mushrooms, Seafood Mushrooms, and Bok Choy in Oyster Sauce

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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This dish is a typical example of how ordinary vegetables and fungi can easily and without much culinary finesse be transformed into a delicious dish fit for a king or queen.

25MIN

Total Cooking Time

15

Ingredients
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
6 stalks
Bok Choy
1/2 tsp
1 cup
Oyster Sauce
1 cup
Chicken Stock
1 tsp
Garlic Paste
1 tsp
Chili Oil
1 tsp
Brown Sugar
1 tsp
Chili Paste
3 Tbsp
Chicken Stock
12 oz
Shiitake Mushrooms , de-stemmed
2 Tbsp
Peanut Oil
5 oz
Enoki Mushrooms
3 cups
White Rice , cooked
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Directions

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Step 1
Prepare an ice bath (water and ice in a bowl) and boil a pot of water.
Step 2
Blanche the Bok Choy (6 stalks) by placing it in the boiling water and cooking only for a minute or so, until the leaves are bright green. Immediately transfer to the ice bath.
Step 3
Once cooled off, drain and cut Blanched Bok Choy into quarters.
Step 4
Grate Fresh Ginger (1/2 tsp) .
Step 5
Combine Oyster Sauce (1 cup) , Soy Sauce (1 cup) , Chicken Stock (1 cup) , Grated Ginger, Garlic Paste (1 tsp) , Chili Oil (1 tsp) , Brown Sugar (1 tsp) , and Chili Paste (1 tsp) . Mix well.
Step 6
Prepare a cornstarch slurry by whisking Corn Starch (2 Tbsp) into Chicken Stock (3 Tbsp) in a small bowl until fully combined.
Step 7
De-stem Shiitake Mushrooms (12 oz) , and then cross-cut the tops.
Step 8
Saute the mushrooms in Peanut Oil (2 Tbsp) until they start to change color.
Step 9
Add the sauce and simmer for 1 minute.
Step 10
Remove from the heat, then let the mushrooms steep in the sauce for at least 15 minutes.
Step 11
Place the blanched bok choy and Enoki Mushrooms (5 oz) in a steamer and steam, covered, until just heated through.
Step 12
Bring the mushrooms and sauce to a simmer, then add enough of the cornstarch slurry to lightly thicken. Add the bock choy and seafood mushrooms, and cover all in sauce. Taste and adjust seasonings or texture if needed.
Step 13
Serve alongside White Rice (3 cups) .

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