Chinese-Style Baby Bok Choy with Mushroom Sauce

  • Recipe By
  • Published Aug 13th
  • Ready In35m
  • Servings8
  • Calories69
This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Chinese-Style Baby Bok Choy with Mushroom Sauce Ingredients

The following are the ingredients needed to make delicious Chinese-Style Baby Bok Choy with Mushroom Sauce for 8 servings:

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon potato starch
  • 1 tablespoon water
  • 2 pinches salt
  • 1/4 teaspoon vegetable oil
  • 4 heads baby bok choy
  • 3 tablespoons olive oil
  • 2 tablespoons minced green onion
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package sliced portobello mushrooms

Chinese-Style Baby Bok Choy with Mushroom Sauce Cooking Instructions

  • Prep20m
  • Cook15m
  • Ready In35m

To cook Chinese-Style Baby Bok Choy with Mushroom Sauce, you need about 20 minutes of preparation time. The time needed to cook this Chinese-Style Baby Bok Choy with Mushroom Sauce is about 15 minutes , and you can serve your Chinese-Style Baby Bok Choy with Mushroom Sauce within 35 minutes . The following are the steps to cook Chinese-Style Baby Bok Choy with Mushroom Sauce easily:

  1. 1 In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
  2. 2 Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
  3. 3 Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Nutrition Facts

Per Serving: 69 calories; 5.4 grams of fat; 4.7 grams of carbohydrates; 1.7 grams of protein; 0 milligrams of cholesterol; 175 milligrams of sodium.

  1. Mar 3rd 2013

    This was phenomenol! I cut the oil in half to make it healthier, and I only boiled the white part of the bok choy. I added the green leafy part to the mushrooms and sautéed them the last 1- ...

  2. Jan 22nd 2012

    Delicious, but it’s not the bok choy. It’s not the mushrooms. It’s the unique and richly flavored sauce along with the bok choy and mushrooms. This requires a couple of extra steps ...

  3. May 16th 2011

    I made this for dinner last night and added two sliced chicken breasts and was VERY pleased with the results. I doubled the sauce as well and think there wouldn't have been enough without d ...

  4. May 14th 2011

    I have never seen potato starch so I used corn starch instead. I doubled the sauce but only because I added shrimp to the mix to make it a more hearty meal. We do not have baby bok choy in m ...

  5. Apr 9th 2011

    Wow!! This is excellent! I used cornstarch instead of potato starch since its what I had on hand. I also used 3 large cloves of minced garlic because we love it. Made no other changes..... ...

  6. Mar 21st 2011

    Excellent, particularly the sauce. I easily could see adding chicken or shrimp and serving over rice or noodles for an entree (double the sauce). The sauce is fantastic and would complemen ...

  7. Mar 16th 2011

    Even better with fresh shiitake mushrooms!! And add a splash of sesame oil to the oyster sauce mixture. Baby bok choy really only needs 30-90 seconds minutes in the boiling water or else it ...

  8. Nov 18th 2010

    Very good. Goes well with meat. I didn't have potato starch; I used corn starch. I used rehydrated dried, sliced, Portobello shroom's. Have everything prepared and ready to go; there is no t ...

  9. Oct 1st 2010

    Mmmm...this was great, but a bit salty. I will not sprinkle salt on the mushrooms next time.