Stir-Fried Bok Choy with Shiitake Mushrooms
A comforting home-style Chinese dish featuring tender bok choy and earthy shiitake mushrooms, quickly stir-fried with savory pork. The mushrooms are rehydrated and sliced thin, then cooked until fragrant alongside the greens for a satisfying vegetable side or light main.
Story
This classic comfort dish comes together in under 30 minutes. The key is not overcooking the bok choy—it should stay bright green and slightly crisp. Soaking the dried mushrooms in warm water coaxes out their deep umami flavor.
Ingredients
baby bok choy
4 heads
dried shiitake mushrooms
6 pieces
lean pork
100g
garlic cloves
2
ginger
1 inch
vegetable oil
2 tablespoons
light soy sauce
1 tablespoon
oyster sauce
1 teaspoon
salt
to taste
cornstarch slurry
1 teaspoon
Instructions
1
Prep the mushrooms and vegetables
Place dried shiitake mushrooms in a bowl and cover with warm water. Let soak for 20 minutes until softened, then squeeze out excess water and slice thin. Cut bok choy in half lengthwise, then rinse well. Slice the pork into thin strips and toss with a pinch of salt and cornstarch. Mince the garlic and ginger.
2
Blanch the bok choy
Bring a pot of salted water to a boil. Add bok choy and cook for 30 seconds until bright green and just tender. Drain immediately and set aside.
3
Stir-fry the pork and aromatics
Heat oil in a wok over high heat until shimmering. Add pork strips and stir-fry for 1-2 minutes until just cooked through. Push to the side, then add garlic and ginger. Stir for 10 seconds until fragrant.
4
Combine and finish
Add sliced mushrooms and cook for 1 minute. Return bok choy to the wok. Pour in soy sauce and oyster sauce, then toss everything together for 30 seconds. Season with salt if needed. Serve hot.
