Name: Bok Choy with Shiitakes
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 30 ml vegetable oil; 15 g garlic; 5 bok choy; 10 shiitake mushrooms; 6 g sugar; 120 ml chicken stock; 120 ml water; 30 ml fish sauce

Equipment

Wok

or Large skillet

Spatula

or Wooden spoon

Ingredients

4 servings

Main

30 ml vegetable oil
15 g garlic, minced
5 bok choy, roughly chopped
10 shiitake mushrooms, whole caps
6 g sugar
120 ml chicken stock
120 ml water
30 ml fish sauce

Nutrition (per serving)

124

Calories

Protein

Carbs

Fat

Fiber

Sugar

689mg

Sodium

Method

Place the wok over high heat and add the vegetable oil once the pan begins to smoke.

Add the minced garlic to the oil and stir for 10 seconds until it becomes fragrant.

Add the bok choy to the wok and stir-fry for 2 minutes until the leaves soften and the stems develop light brown edges.

2mLook for: Edges are lightly browned and leaves are wilted.

Incorporate the shiitake mushrooms and sugar into the mixture and stir-fry for another 2 minutes.

Pour in the chicken stock, water, and fish sauce, then cook until the bok choy is tender-crisp.

Feel: Bok choy stems should be tender but still have a slight crunch.

Transfer the vegetables and sauce to a serving dish and serve immediately.

Chef's Notes

For the best flavor and texture, use fresh, firm bok choy and plump shiitake mushrooms. Avoid bok choy with wilting leaves or brown spots.
Ensure your wok is smoking hot before adding the oil. This high heat is crucial for achieving the characteristic 'wok hei' (breath of the wok) flavor and preventing the vegetables from steaming instead of searing.
Don't overcrowd the wok. If you're doubling the recipe, cook in batches to maintain high heat and ensure proper searing.
The sauce should reduce to a light glaze that coats the vegetables. If it's too thin, let it bubble a bit longer; if too thick, add a tablespoon of water or stock.