Oyster Sauce Mushrooms with Bok Choy
A classic Cantonese dish featuring tender bok choy blanketed in rich oyster sauce and silky shiitake mushrooms. Simple enough for weeknights, elegant enough for company.
Story
This beloved home-style dish comes together in under 30 minutes. The secret is briefly blanching the bok choy until just tender, then draping it with a glossy oyster sauce that coats each bite.
Ingredients
bok choy (or choy sum)
1 bunch, about 1 lb
dried shiitake mushrooms
6 pieces, soaked in warm water 20 minutes
oyster sauce
3 tablespoons
light soy sauce
1 tablespoon
sugar
1/2 teaspoon
salt
to taste
vegetable oil
2 tablespoons
garlic
2 cloves, minced
cornstarch
1 teaspoon, mixed with 2 tablespoons water
sesame oil
1 teaspoon (optional)
Instructions
1
Prep the vegetables
Trim the ends of the bok choy and cut each stalk in half lengthwise if large. Rinse well under running water. Squeeze excess water from the soaked mushrooms and slice them thin. Reserve the mushroom soaking liquid.
2
Blanch the bok choy
Bring a large pot of water to a rolling boil. Add a pinch of salt and a drizzle of oil. Drop in the bok choy and cook for 1-2 minutes until bright green and just tender. Drain well and arrange on a serving platter.
3
Build the sauce
In a small bowl, combine oyster sauce, soy sauce, sugar, and 1/2 cup of the reserved mushroom soaking liquid. Stir until the sugar dissolves.
4
Sauté the mushrooms
Heat oil in a wok or skillet over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the sliced mushrooms and stir-fry for 2 minutes until they soften and release their aroma.
5
Finish and serve
Pour the sauce mixture into the wok and bring to a gentle simmer. Stir in the cornstarch slurry and cook until the sauce thickens into a glossy coating, about 1 minute. Drizzle with sesame oil if using. Spoon the mushroom sauce over the arranged bok choy and serve immediately.
