Easiest Bok Choy Stir-Fry - 炒奶油白菜
How do you stir fry your veggies? I often crave for warm veggie dishes, check out this simple 20-minute Bok Choy Stir-Fry a try. It's one of the simplest and delicious dish to add to your lunch or dinner.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: 20-minute, Chinesefood, Stirfry
Servings: 2 people
Author: woonheng
- 1 lb Bok Choy or Baby Bok Choy
- 8 oz King Oyster Mushrooms sliced
- 4 slices of ginger
- water for blanching
- oil for cooking
Prepare the bok choy: Quartered or Halved the bok choy. Clean Bok Choy to remove dirt.
To blanch the bok choy, fill a tall pot or wok with water and bring it to a rolling boil. Then, add a drizzle of oil and season with some salt.
Blanch bok choy for about a minute. Remove bok choy and shake off excess water, then transfer them to a cleaned plate.
Heat up a large wok and add about 1 tablespoon of oil.
Sauté ginger until fragrant and add in the mushrooms. Continue to stir-fry until mushrooms release their aroma or turn slightly golden.
Add in the bok choy and vegan 'oyster' sauce.
Stir-fry bok choy for 1-2 minutes and season if needed (adjust the time depending on the amount you have and the size of the bok choy).
Finally, stir in the cornstarch slurry and toss everything until well-combined and cook until sauce is thickened. Remove from the heat and serve warm.
- Note: Check this homemade vegan 'oyster' sauce if you can't find any other brands.
- Cornstarch slurry is added to thicken the sauce and to give it a sheen look. It's also optional if you prefer not to add it. Just be sure to shake off excess water once you've blanched the vegetables.