Kristy Cook
What You Need: 2 teaspoons of vegetable oil
3 minced garlic cloves
One tablespoon of minced fresh ginger, one pound of sliced mixed mushrooms (including shiitake, cremini, and button mushrooms), and four cups of chopped bok choy
1/3 cup of soy sauce
If you want it spicier, add a tablespoon of oyster sauce.
Sesame oil, 1 teaspoon
For thickening, you may add 1 teaspoon of cornstarch with 2 tablespoons of water.
Garnish with salt and pepper as desired.
Sesame seeds and sliced green onions for decoration
How to Follow
A big wok or pan with a medium-high heat setting should be used to heat the vegetable oil.
When the ginger and garlic are fragrant, which should take around 30 seconds, add them while stirring continuously.
After around five to seven minutes, add the sliced mushrooms and simmer until they begin to brown and release their juices.
Before the stems and leaves wilt, add the chopped bok choy and simmer for another three to four minutes, stirring occasionally.
Toss in the sesame oil, soy sauce, oyster sauce (if using), and mix to coat the veggies evenly. To make a thicker sauce, add the cornstarch mixture and continue cooking for another minute, stirring constantly.
Add salt and pepper according to your preference.
After transferring to a serving platter, top with sesame seeds and sliced green onions. Serve right away.
Changes and Hints
To make this stir-fry your own, feel free to add whichever veggies you want. Some colorful and flavorful additions include bell peppers, snap peas, and baby corn. Add a pinch of red pepper flakes or a drizzle of sriracha sauce for a hotter kick. Shrimp, diced chicken, or tofu are great protein additions. Before adding the veggies, make sure they are cooked well.
