Ingredients
Scale
Sauce
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Stir-Fry
- 1 lb (450 g) baby bok choy, cut into large bite-size pieces
- Pinch of salt
- 2 1/2 tablespoons peanut oil
- 1 lb (450 g) brown mushrooms, halved (or quartered if large)
- 4 dried Chinese chili peppers
- 2 garlic cloves, minced
- 1 thumb ginger, minced
- 2 green onions, sliced
Instructions
- Prepare the Sauce: Mix all sauce ingredients in a small bowl and set aside.
- Make the Slurry: Combine cornstarch and water in another bowl; stir until smooth.
- Cook Bok Choy: Heat 1/4 cup water in a large skillet over medium-high heat. Add bok choy with a pinch of salt. Cover and steam for 30 seconds, uncover, stir, then cover and steam for another 30 seconds. Remove bok choy and set aside on a platter.
- Sear the Mushrooms: Clean the skillet, add 2 tablespoons oil, and heat over high heat. Add mushrooms and sear for 1 minute without stirring. Flip and cook for 2-3 minutes until browned. Push mushrooms to one side.
- Sauté Aromatics: Add the remaining 1/2 tablespoon oil, chili peppers, garlic, ginger, and green onions. Stir until the chili peppers darken.
- Combine and Thicken: Pour in the prepared sauce. Stir everything together and cook for 30 seconds. Re-stir the slurry and swirl into the pan. Cook until the sauce thickens.
- Serve: Transfer the stir fry to a big plate and serve hot over steamed rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes