Four Treasures with Baby Bok Choy
A quick and flavorful stir-fry combining tender baby bok choy with savory beef, earthy shiitake mushrooms, sweet corn, and umami-rich dried shrimp, finished with a glossy sauce.
Story
This dish gets its name from the four complementary ingredients that team up with baby bok choy. The combination of textures—crisp greens, tender beef, chewy mushrooms, and pops of sweet corn—makes each bite interesting. It's a great weeknight dinner that comes together in under 30 minutes.
Ingredients
baby bok choy
1 lb, about 5 heads
beef sirloin
4 oz, thinly sliced
dried shrimp
1 tablespoon
shiitake mushrooms
5 medium, stemmed and sliced
corn kernels
1/2 cup, fresh or frozen
vegetable oil
3 tablespoons
soy sauce
2 tablespoons
salt
1/2 teaspoon
cornstarch
1 tablespoon
water
as needed for blanching
Instructions
1
Prep the ingredients
Separate the baby bok choy leaves and rinse well. Tear the larger leaves into bite-sized pieces. Slice the beef into thin strips. Rinse the dried shrimp. Cut off the mushroom stems and slice the caps. Measure out the corn kernels.
2
Blanch the bok choy
Bring a pot of water to a rolling boil. Drop in the baby bok choy and let it cook for about 30 seconds until the leaves turn bright green and the stems soften slightly. Drain well and spread on a serving plate.
3
Stir-fry the protein and vegetables
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the beef strips and cook until browned, about 2 minutes. Toss in the mushrooms and corn, stir-frying for another minute until the mushrooms release their aroma.
4
Season and sauce
Pour in the soy sauce and add the dried shrimp and salt. Give everything a good toss to coat evenly. Mix the cornstarch with 3 tablespoons of water to make a smooth slurry, then drizzle it into the pan. Stir continuously until the sauce thickens and becomes glossy, about 30 seconds.
5
Serve
Spoon the hot beef and vegetable mixture over the blanched baby bok choy. The residual heat from the toppings will warm the greens through. Serve immediately while the sauce is still glossy.
