Bok Choy with Mushrooms
52 kcal
Bok choy with mushrooms – a simple and tasty appetizer that goes well with any dish. The bok choy turns out crisp and aromatic, while the mushrooms are tender and juicy. It is best to cook this appetizer in a wok over high heat, but a regular frying pan, even a non-stick one, will also work. For the cabbage, you can use shiitake mushrooms or even oyster mushrooms. The dish belongs to Korean cuisine and is an example of appetizers that are prepared quickly and preserve the natural taste of vegetables.
Ingredients for Bok Choy with Mushrooms
How to Cook Bok Choy with Mushrooms
Step Title
Preparing Bok Choy
The bok choy with mushrooms recipe is very simple. Separate the cabbage into individual leaves and rinse well, as sand remains between the leaves. Transfer the bok choy to a colander and let the water drain. Cut the stems, the white part, into small pieces so they cook evenly. Do not cut the green part of the leaves so that it retains its structure.
Step Title
Preparing Mushrooms and Vegetables
Wash the mushrooms, pat them dry and slice thinly so they quickly release moisture during frying. Slice the green onions diagonally not too finely so they remain visible in the dish. Slice the garlic for even frying and aroma.
Step Title
Stir-Frying with Sauces
Pour vegetable oil into a frying pan, preferably a wok, but any other pan will also work. Add the chopped onions and garlic. Fry, stirring, until lightly golden to release the aroma. Add the oyster sauce and soy sauce, mix everything and add the mushrooms. Cook until the mushrooms begin to reduce in volume.
Step Title
Adding the Cabbage and Finishing Cooking
After the mushrooms, add the chopped cabbage stems and pour in the water. Stirring constantly, fry over medium heat for 2-3 minutes or until the ingredients become tender. Then add the green leaves and cook until the bok choy leaves become tender but retain slight firmness.
Tips for Cooking Bok Choy with Mushrooms
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Choose firm bok choy heads with juicy stems and no dark spots. Before cooking, be sure to rinse the leaves thoroughly, as sand often accumulates between them. Do not leave the cabbage in water for too long so it does not lose its crispness. After rinsing, dry the leaves well to avoid excess moisture during frying.
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Fry the ingredients in a sufficiently heated pan. High heat allows moisture to evaporate quickly from the mushrooms and preserves the texture of the bok choy. Do not turn the ingredients too often, but stir regularly to prevent burning. A short cooking time helps preserve the color and natural flavor of the vegetables.
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Control the amount of soy sauce and oyster sauce, as they contain salt. If necessary, reduce the amount of one of the sauces so the flavor remains balanced. If the dish is served as a side, you can slightly enhance the soy note, but it is important not to overpower the natural aroma of the mushrooms and cabbage.