Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 pound baby bok choy, halved lengthwise
- 2 cups mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Sesame seeds for garnish
Instructions
- Prepare the vegetables by ensuring the bok choy and mushrooms are clean and sliced as needed.
- Heat oil in a skillet or wok, add garlic and ginger, cooking until aromatic.
- Introduce bok choy and mushrooms, stir-frying until they start to wilt and soften.
- Incorporate soy sauce, oyster sauce if using, sesame oil, and red pepper flakes, ensuring even coverage.
- Mix in the cornstarch slurry, stirring until the sauce thickens.
- Sprinkle with sesame seeds and serve immediately.
Notes
For a gluten-free version, substitute tamari for soy sauce and omit the oyster sauce. This dish can be made in under 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg