- 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
Thickener (optional)
- 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.
Category: Side Dish
Cuisine: Asian
Keyword: Sauteéd bok choy and shitake mushroom
Calories: 48 kcal (2%)Carbohydrates: 9 g (3%)Protein: 3 g (6%)Fat: 1 g (2%)Sodium: 411 mg (18%)Potassium: 206 mg (6%)Fiber: 3 g (13%)Sugar: 4 g (4%)Vitamin A: 7644 IU (153%)Vitamin C: 77 mg (93%)Calcium: 192 mg (19%)Iron: 2 mg (11%)