Equipment
Ingredients
Vegetables
- 400 g baby bok choy, halved lengthwise and rinsed thoroughly
- 200 g fresh shiitake mushrooms, stems removed, caps sliced 5mm thick
Aromatics
- 15 g fresh ginger, peeled and minced
- 10 g garlic, minced
- 3 g fresh bird's eye chili, thinly sliced
- 15 ml neutral cooking oil, such as canola or avocado oil
Sesame-Ginger Glaze
- 45 ml soy sauce
- 60 ml water
- 15 ml rice vinegar
- 10 ml toasted sesame oil
- 10 g light brown sugar
- 5 g cornstarch
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the soy sauce, water, rice vinegar, toasted sesame oil, light brown sugar, and cornstarch. Ensure the cornstarch is completely dissolved to prevent lumps.
Heat the neutral cooking oil in a wok or large skillet over medium-high heat. Add the sliced shiitake mushrooms and spread them in a single layer. Let them cook undisturbed for 2 minutes to develop a golden-brown sear, then stir and cook for another 2 minutes until tender.
Push the mushrooms to the sides of the wok. Add the minced ginger, garlic, and sliced chili to the center. Stir-fry the aromatics for 30 seconds until highly fragrant.
Add the halved baby bok choy to the wok. Toss continuously with the mushrooms and aromatics for 2 minutes. The leaves should begin to wilt slightly while the stems remain bright green and firm.
Give the reserved sauce mixture a final stir and pour it into the wok. Toss everything together for 1 to 2 minutes. The sauce will rapidly simmer and thicken, transforming into a glossy glaze that evenly coats the vegetables. Remove from heat immediately to prevent overcooking the bok choy.
Transfer the glazed vegetables to a serving platter, ensuring all the sauce is scraped from the wok over the top. Serve immediately hot.
Chef's Notes
- Wipe your shiitake mushrooms clean with a slightly damp paper towel rather than rinsing them under running water. Mushrooms act like sponges, and excess water will prevent them from achieving a proper sear in the wok.
- Baby bok choy tends to trap dirt right at the base of its stems. Slicing them in half lengthwise first allows you to run cold water directly into the tight crevices to flush out any hidden grit.
- For an extra layer of texture, garnish the finished dish with toasted sesame seeds or lightly crushed roasted peanuts just before serving.
- If you want the bok choy stems to be softer without turning the leaves to mush, you can briefly blanch the whole bok choy in boiling water for 30 seconds, drain well, and then proceed with the stir-fry step.
Storage
Refrigerator: 3 days — Store in an airtight container. The bok choy will lose some of its vibrant color and crispness over time.
Reheating: Reheat gently in a skillet over medium heat for 2-3 minutes, or microwave in 30-second intervals until warm.
