Ingredients

• 1 lb baby bok choy, halved lengthwise
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 cup sliced mushrooms shiitake or button
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 cup water or vegetable broth
• 1 tsp cornstarch optional, for thickening
• Sesame seeds for garnish

Directions

• Bring a pot of salted water to a boil. Add the bok choy and blanch for 1-2 minutes. Drain and set aside.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and mushrooms, and sauté for 3-4 minutes until softened.
• In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, water, and cornstarch (if using). Pour the sauce into the skillet and simmer for 1-2 minutes until slightly thickened.
• Add the blanched bok choy to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes.
• Transfer to a serving dish and sprinkle with sesame seeds. Serve warm.

Notes

• I added Green Onions, Chopped
• I served wit Udon Noodles
• Add Protein: Toss in cooked tofu, chicken, or shrimp for a complete meal.
• Make it Spicy: Add a pinch of red pepper flakes or a drizzle of chili oil for heat.
• Chinese-Style Baby Bok Choy with Mushroom Sauce
• This Chinese-Style Baby Bok Choy with Mushroom Sauce is a quick, healthy, and flavorful side dish that pairs perfectly with any Asian-inspired meal. Tender bok choy and savory mushrooms come together in a light, umami-packed sauce.

Photos