BABY BOK CHOY AND SHIITAKE STIR-FRY
As easy Asian dish loaded with flavorful mushrooms.
Provided by RuthE
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
- Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
- Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 5.4 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 407.3 mg, Sugar 2.1 g
GLAZED SHIITAKES WITH BOK CHOY
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE
This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.
Provided by Jade Blue
Categories Side Dish Vegetables
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
- Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS
Provided by Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
- Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
- Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
- Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.
BOK CHOY AND SHIITAKES
Steps:
- Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.
BABY BOK CHOY AND MUSHROOM STIR FRY
This is a very light, low-calorie, low-GI dish that is perfect for a weeknight supper. I suggest going to an Asian market to buy mushrooms. They have many different varieties and the prices are much less than those at regular grocery stores. For more healthy gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
- Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
- Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
- Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
- Infuse love into the food and serve!
STIR FRIED BOK CHOY AND MUSHROOMS
Make and share this Stir Fried Bok Choy and Mushrooms recipe from Food.com.
Provided by nikki ciciretto
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse dried mushooms: Soak in boiling water let stand 30 minutes. Squeeze excess water cut in half and set aside the liquid.
- Heat oil in wok. Stir fry garlic till brown.
- Add bok choy 1 minute, add mushrooms for another 2 minutes.
- Stir in soaking liquid and oyster sauce. Toss and serve.
Nutrition Facts : Calories 50.6, Fat 1.5, SaturatedFat 0.2, Sodium 324.2, Carbohydrate 8.2, Fiber 2.3, Sugar 1.9, Protein 3
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS
Steps:
- Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
- Heat the light sesame oil in a sauté pan over medium heat, then add the scallions, ginger, garlic, shiitake mushrooms, and a pinch of salt and sauté for 30 seconds. Add the water, tamari, and the bok choy stems and sauté for 2 minutes. Add the bok choy leaves, lime juice, toasted sesame oil, and a pinch of salt and sauté until the bok choy is just wilted, about 2 minutes. Taste and add another squeeze of lime if you like. Sprinkle with the toasted sesame seeds and serve immediately.
- rebecca's notes
- To toast seeds or nuts, preheat the oven or toaster oven to 350°F and line a baking sheet with parchment paper.
- Spread the seeds or nuts in an even layer on the prepared pan and toast until aromatic and slightly browned, 5 to 7 minutes. Check frequently, as they can burn easily.
- storage
- Store in a covered container in the refrigerator for 3 days.
- nutrition information
- (per serving)
- Calories: 150
- Total Fat: 7.8g (1g saturated, 2.6g monounsaturated)
- Carbohydrates: 16g
- Protein: 10g
- Fiber: 6g
- Sodium: 585mg
- WHO KNEW? 'Shroom Sagacity
- Mushrooms, long a staple of healthy eating in Asian diets, are a bit of a yin-yang affair. They can have powerful anticancer effects, but they must be properly prepared. Integrative oncologist Donald Abrams notes that "people are often not aware that white button mushrooms, their brown cousins, the cremini, and their giant cousins, the portobello, really need to be cooked. Putting sliced white button mushrooms in a salad is really something we should avoid, because they may in fact contain hydrazine, a cancer-causing compound that's neutralized when it's cooked." Abrams adds that he loves shiitake and maitake mushrooms for his patients, as both are good immune enhancers.
More about "stir fried baby bok choy with shiitake mushrooms recipes"
BOK CHOY AND SHIITAKE MUSHROOM STIR-FRY RECIPE
From thespruceeats.com
4.5/5 (58)Total Time 25 minsCategory Entree, Dinner, Side DishCalories 77 per serving
STIR-FRIED MUSHROOMS WITH BABY BOK CHOY - SOBEYS INC.
From sobeys.com
CHINESE STIR-FRIED BABY BOK CHOY RECIPE - THE SPRUCE …
From thespruceeats.com
BOK CHOY AND MUSHROOM STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
BABY BOK CHOY STIR-FRY WITH SHIITAKE - I HEART UMAMI®
From iheartumami.com
STIR-FRIED BOK CHOY WITH SHIITAKE MUSHROOMS - VEGKITCHEN
From vegkitchen.com
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS
From andreasrecipes.com
GARLICKY SHRIMP STIR-FRY WITH SHIITAKE MUSHROOMS AND …
From domesticate-me.com
RECIPE: BRAISED SHIITAKE MUSHROOMS WITH BABY BOK CHOY
From thekitchn.com
SEARED BABY BOK CHOY WITH TOFU & SHIITAKES - RECIPE
From finecooking.com
STIR-FRIED BABY BOK CHOY AND SHIITAKE MUSHROOMS RECIPE
From foodandwine.com
4/5 Servings 8
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS RECIPE
From foodandwine.com
5/5 (1)Category Bok ChoyServings 6Total Time 15 mins
HEALTHY SHIITAKE MUSHROOMS WITH BABY BOK CHOY RECIPE
From thesuperhealthyfood.com
STIR-FRIED SHIITAKE MUSHROOMS WITH TOFU AND BOK CHOY RECIPE
From vegetariantimes.com
PORK STIR FRY WITH MUSHROOMS & BABY BOK CHOY - STRYKER FARM
From strykerfarm.com
SESAME-SHIITAKE BOK CHOY RECIPE | EATINGWELL
From eatingwell.com
PORK STIR-FRY WITH BABY BOK CHOY & SHIITAKI MUSHROOMS
From spicyasianguycooksketo.com
BOK CHOY AND MUSHROOM STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
BOK CHOY STIR FRY RECIPE - LOVE AND LEMONS
From loveandlemons.com
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS : RECIPES : …
From cookingchanneltv.com
BEST SHIITAKE MUSHROOM AND BOK CHOY STIR-FRY RECIPES - FOOD …
From foodnetwork.ca
STIR-FRIED BABY BOK CHOY, TOFU, SHIITAKE MUSHROOMS, & CARROTS
From onebitevegan.com
BABY BOK CHOY WITH SHIITAKE MUSHROOM IN OYSTER SAUCE
From cooklikeasian.com
GARLIC BABY BOK CHOY STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
15-MINUTES CRISP STIR-FRY BOK CHOY RECIPE WITH MUSHROOMS
From cooklikeasian.com
STIR-FRIED BABY BOK CHOY - THE MODERN PROPER
From themodernproper.com
BOK CHOY, SHIITAKE STIR FRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS – RECIPES …
From recipenet.org
BOK CHOY AND SHIITAKE STIR FRY RECIPE - FOOD NEWS
From foodnewsnews.com
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS - PLAIN.RECIPES
From plain.recipes
BOK CHOY AND SHIITAKE MUSHROOMS - KATE S. LYON
From kateslyon.com
BABY BOK CHOY WITH SHIITAKE MUSHROOM (小油菜炒香菇或青江菜炒 …
From asiancookingmom.com
GARLICKY SHRIMP STIR-FRY WITH SHIITAKES AND BOK CHOY
From skinnytaste.com
STIR-FRIED BABY BOK CHOY - HOUSE OF NASH EATS
From houseofnasheats.com
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS - GLUTEN FREE …
From fooddiez.com
STIR-FRIED MUSHROOMS WITH BABY BOK CHOY - SAFEWAY
From safeway.ca
STIR-FRIED MUSHROOMS WITH BABY BOK CHOY | FOODLAND
From foodland.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love