Baby Bok Choy and Shiitake Stir-Fry recipe
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Ingredients
- ½ cup low-sodium chicken or mushroom broth 2 tablespoons oyster sauce 2 tablespoons rice wine or dry sherry 2 teaspoons cornstarch 1 ½ tablespoons peanut or vegetable oil 2 medium garlic cloves, minced 1 (1 1/2 inch) piece ginger root, peeled and minced ½ teaspoon kosher salt 3 ½ ounces shiitake mushrooms, stems discarded and caps sliced 1 ¼ pounds baby bok choy, chopped
Nutrition Info
- 95.3 caloriescarbohydrate: 7.2 gcholesterol: 0.5 mgfat: 5.4 gfiber: 1.8 gprotein: 3.3 gsaturatedFat: 1 gservingSize: -sodium: 407.3 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Baby Bok Choy and Shiitake Stir-Fry
Directions
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Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.