This bok choy recipe cooks towards the bright side in just 11 minutes and with added Shiitake mushroom that makes a great and easy meatless meal alternative.
Bok choy and shiitake mushroom's low-calorie content makes them popular not only in the Chinese community but also among all individual who loves to cook easy and healthy meals.
What is bok choy?
Bok choy is a crunchy, green vegetable that belongs to the cruciferous family and has a subtle "cabbagey" flavor that sometimes tastes like celery and is packed full of nutrients.
shiitake mushrooms are prized for their rich, earthy flavor, distinctive taste best describe as meaty and their diverse health benefits make them the most popular worldwide.
Ingredients you will need
Now, you agree that this bok choy and shiitake mushroom recipe are leaning towards the healthy, bright and light side, here's a round-up of ingredients you will need.
- Cooking oil
- Shiitake mushroom or use cremini mushroom, portobello and any other mushrooms available.
- Chilli flakes
- Bok choy
- Chicken stock, make it vegetarian- use vegetable stock, mushroom stock or plain water instead.
- Sea salt
- White pepper
See the recipe card for quantities.
How to cook Bok choy and Mushroom?
For my own preference, the best way to cook Bok choy is using a small amount of oil to help the aromatics and shiitake mushrooms release their fragrance and flavor over medium heat.
As soon as you can smell the fragrance and you can hear it sizzling, add the bok choy, gently toss it all together and then add the chicken and seasoning. Thus, it is the hot liquid that does mostly the cooking until the vegetables and mushrooms are soft and cooked. In other words, you don't need too much oil to cook, and that's what makes it the winner.
Why you need a thickener?
The thickener in this bok choy recipe is an option. Omit it if you think the little amount of potato starch or corn starch doesn't agree with you or whatever reason you have.
I like to serve sautéed vegetables with their cooking liquid. If you love gravy, that's what I'm talking about. And adding thickener, not too thick but just enough to get that mouth-feel delicious gravy.
A wok or a deep sauté pan with a lid is your best friend.
While shiitake mushrooms are impossible to overcook, the bok choy will create mushy consistency once overcooked. A fully cooked bok choy should have soft creamy with an almost meat-like texture and a hint of sweetness.
If you're not using thickener and you want to stay on the dryer side, use ¼ cup of liquid instead and let it boil until it dries out a little bit.
Sautéed Bok choy and mushroom recipe
- 1 tablespoon Vegetable oil
- 1 tablespoon Ginger, minced
- 1 large Shallot, thinly sliced
- ½ teaspoon Chilli flakes
- ½ pound Shitake mushroom
- 1 ½ pounds Baby bok choy, cleaned with the ends trimmed
- ½ cup Chicken stock or vegetable stock or mushroom stock
- ½ teaspoon Salt
- ¼ teaspoon White pepper
- 1 ½ teaspoons Potato starch or corn starch plus 2 tablespoons water
- In a wok or large sauté pan, add the oil, ginger, shallots, chilli flakes and shitake mushroom over medium heat and cook until it shimmer, stirring constantly until fragrant, about 2 minutes.
- Increase the heat to medium-high. Add the bok choy and stir carefully to combine with the mushroom. Add the chicken stock, salt and pepper. Put the lid on and cook for another three minutes.
- Remove the lid, stir in the thickener (if using) and continue cooking to evaporate some of the liquid and the stalks are soft to the touch. Approximately 3-4 minutes.
- Drizzle the sesame oil and remove to a warm platter.