A quick yet satisfying lunch, brimming with vibrant greens and earthy mushrooms. True to the essence of a good stir-fry, it comes together in under 20 minutes, relying on pantry staples—save for the dried shiitakes, unless, like me, you deem them essential and keep a generous stock on hand.
One of the best things about stir-fries is their versatility—you can mix and match ingredients based on what’s in your fridge, making them perfect for weeknight cooking. When I can’t hunt down bok choy, I sometimes do a version of this with broccoli florets (use your stems too, please!) and they come out just as easily and just as good.
We usually eat this with fried rice and fried eggs to top, but you can bulk it up with tofu or chicken too. Some light chopping, a quick toss, and boom, lunch is ready before you even have time to debate takeout.
BOK CHOY & SHIITAKE STIR-FRY
Ingredients
- 500 grams bok choy
- 5 dried shiitake mushrooms
- 7 cloves of garlic, finely chopped
- 3 red or green chillies
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 stock cube
- 1 tablespoon oil
- Salt and pepper, to taste
Instructions
- Rinse and chop the bok choy into approx 1 inch pieces. Keep the leaves and stalks separate.
- Pierce the chillies with a knife and set aside. Place the shiitake mushrooms in a bowl and pour over some hot water. Let them sit and rehydrate for 5 mins. Squeeze out the water and slice them into long strips. Remove and discard the woody stems.
- Add oil to a large wok/pan and toss in the garlic. As soon as it starts to lightly brown, add the chillies and bok choy stalks. Cover and cook for 3-5 mins. Add the leaves and cover and cook for a further 3-5 mins.
- Stir in the oyster sauce, soy, stock cube, salt, and pepper. Cook on high for a few mins until all the water evaporates from the pan and you’re left with a sticky glaze coating the bok choy.
- Taste and adjust seasoning. Serve hot with fried rice and fried eggs.
Notes
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