Best 3 Baby Bok Choy And Shiitake Stir Fry Recipes

**Baby Bok Choy and Shiitake Stir Fry: A Symphony of Flavors**

Embark on a culinary adventure with our baby bok choy and shiitake stir fry, a delectable dish that harmonizes the subtle sweetness of baby bok choy with the umami-rich shiitake mushrooms. This vibrant stir fry is not only a feast for the taste buds but also a visual delight, featuring an array of colorful vegetables and a tantalizing aroma that will awaken your senses. Our carefully curated collection of recipes offers variations to suit every palate, from a classic stir fry brimming with savory flavors to a vegan version that celebrates the bounty of plant-based ingredients. Whether you're a seasoned wok enthusiast or a novice cook seeking a flavorful weeknight meal, this versatile dish promises an unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

BOK CHOY AND SHIITAKES

Bok Choy and Shiitakes image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Number Of Ingredients 0

Ingredients

Steps:

Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.

GLAZED SHIITAKES WITH BOK CHOY

Glazed Shiitakes With Bok Choy image

Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.

Provided by David Tanis

Categories dinner, easy, lunch, quick, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 pounds baby bok choy
3 tablespoons vegetable oil
3 small dry red Chinese hot peppers
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoons sugar
1 teaspoon sesame oil
3 tablespoons tamari or soy sauce
6 scallions, sliced diagonally, for garnish
1 tablespoon roasted sesame seeds for garnish (optional)

Steps:

Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

VELVETED CHICKEN STIR-FRY WITH SHIITAKE MUSHROOMS AND BOK CHOY

Velveted Chicken Stir-Fry with Shiitake Mushrooms and Bok Choy image

To up your stir-fry game, here's an old-school technique called "velveting." It's a process that makes your proteins super tender. It's that "slippery" mouthfeel that is synonymous with Chinese takeout. This is a great dish to celebrate the lunar new year, autumn festival or any occasion. You can apply this velveting method to any stir-fry.

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds skinless, boneless chicken breast, sliced into bite-size pieces
2 teaspoons cornstarch
1 teaspoon baking soda
2 teaspoons canola oil or other oil for high-heat cooking
Kosher salt
2 tablespoons canola or other oil for high-heat cooking
2 cloves garlic, minced
1 tablespoon thinly sliced peeled fresh ginger
5 ounces shiitake mushrooms, stemmed and sliced 1/2-inch thick, or 1 ounce sliced rehydrated dried shiitakes
12 ounces baby bok choy, trimmed of ends and cut into thirds
1/2 cup red bell pepper strips
2 scallions, sliced into 1-inch lengths on the bias
3 tablespoons oyster sauce
2 tablespoons mushroom soy sauce
1 teaspoon chicken powder
Pinch white pepper

Steps:

For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.

Tips:

Prep your ingredients: Before you start cooking, wash and chop your vegetables, and measure out your sauce ingredients. This will help the stir-fry come together quickly.
Use a hot wok or large skillet: This will help the vegetables cook quickly and evenly.
Don't overcrowd the pan: If you add too many vegetables at once, they will steam instead of stir-frying.
Stir-fry in batches if necessary: If you have a lot of vegetables, stir-fry them in batches to prevent overcrowding.
Use a high heat and stir constantly: This will help the vegetables stay crisp and prevent them from becoming soggy.
Add the sauce at the end: This will help prevent the sauce from burning.
Serve immediately: Stir-fries are best served hot and fresh.

Conclusion:

This baby bok choy and shiitake stir-fry is a quick, easy, and healthy weeknight meal. It's packed with vegetables, protein, and flavor. Plus, it's a great way to use up any leftover vegetables you have on hand. So next time you're looking for a healthy and delicious meal, give this stir-fry a try. You won't be disappointed!