Best 5 Bok Choy With Shiitakes And Oyster Sauce Recipes

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**Bok choy with shiitakes and oyster sauce: A delightful stir-fry dish of tender baby bok choy, savory shiitake mushrooms, and a rich, umami-packed oyster sauce.**

This Cantonese-style dish is a symphony of flavors and textures, with the crisp, succulent bok choy providing a refreshing contrast to the meaty shiitakes and the velvety oyster sauce. The oyster sauce adds a touch of sweetness and a complex savory flavor that elevates the dish to new heights. This recipe is not only delicious but also incredibly easy to make, making it a perfect choice for a quick and healthy weeknight meal. We also provide alternative recipes for those who prefer a vegan or vegetarian option, ensuring that everyone can enjoy this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

BOK CHOY AND SHIITAKES



Bok Choy and Shiitakes image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Number Of Ingredients 0

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.

BOK CHOY WITH SHIITAKES AND OYSTER SAUCE



Bok Choy with Shiitakes and Oyster Sauce image

Provided by Mark Bittman

Categories     dinner, easy, quick, one pot, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1/4 cup dried shiitake mushrooms
1 1/2 pounds bok choy, trimmed
1/4 cup peanut oil
1 tablespoon minced garlic (optional)
1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
1/2 to 3/4 cup commercial oyster sauce

Steps:

  • Soak shiitakes in one cup of very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
  • Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic if you are using it, reconstituted mushrooms, and about 1/4 cup reserved mushroom water. Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
  • Meanwhile, in a small skillet heat remaining 2 tablespoons oil; sauté fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
  • Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1248 milligrams, Sugar 3 grams

BABY BOK CHOY WITH OYSTER SAUCE



Baby Bok Choy With Oyster Sauce image

This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.

Provided by Sam Sifton

Categories     easy, quick, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon soy sauce
3 1/2 tablespoons oyster sauce
Pinch of sugar
2 tablespoons rice vinegar (do not use seasoned rice vinegar)
1 tablespoon neutral oil
1 tablespoon finely minced garlic
4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed

Steps:

  • Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
  • Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
  • Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 659 milligrams, Sugar 1 gram, 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

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.

BOK CHOY WITH OYSTER SAUCE



Bok Choy With Oyster Sauce image

This is a Kylie Kwong recipe. Simplicity at its best, and this vegetable loving family love this recipe! The key is not to overcook the bok choy.

Provided by Tisme

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch bok choy (cores remobed)
1 tablespoon vegetable oil
2 tablespoons oyster sauce
sesame oil (just a dash)
1 tablespoon peanut oil

Steps:

  • Seperate the bok choy leaves and wash thoroughly.
  • Fill a large saucepan with water and bring to the boil.
  • Stir in vegetable oil, add bok choy and simmer until it is bright green and tender - about 1 minute. Using tongs, immediately remove bok choy from water and place on a serving plate.
  • Drizzle with oyster sauce and just a dash of sesame oil.
  • Heat peanut oil in a small frying pan until moderately hot and very carefully pour over bok choy.
  • Serve immedialtely.

Tips:

  • Prep your ingredients in advance. This will help you save time and ensure that your bok choy with shiitakes and oyster sauce is cooked evenly.
  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the bok choy. It should be cooked until it is tender but still has a bit of a crunch.
  • Be careful not to burn the garlic and ginger. They should be cooked until they are fragrant but not browned.
  • Add the oyster sauce gradually. This will help you control the flavor of your dish.
  • Serve your bok choy with shiitakes and oyster sauce immediately. This dish is best enjoyed when it is hot and fresh.

Conclusion:

Bok choy with shiitakes and oyster sauce is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you are a vegetarian or a meat-eater, this dish is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give bok choy with shiitakes and oyster sauce a try. You won't be disappointed!

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