Simple Way to Make Stir Fry Bok Choy with Creamy Mushrooms Sauce in 30 Minutes at Home

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stir fry bok choy with creamy mushrooms sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. It's especially good with earthy mushrooms.

Stir Fry Bok Choy with Creamy Mushrooms Sauce is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Stir Fry Bok Choy with Creamy Mushrooms Sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have stir fry bok choy with creamy mushrooms sauce using 11 ingredients and 26 steps. Here is how you cook it.

The ingredients needed to make Stir Fry Bok Choy with Creamy Mushrooms Sauce:

1. Make ready bok choy stir fry
2. Make ready 1 head bok choy ( chinese cabbage)
3. Take 1/4 cup vegetable oil or canola oil
4. Get 1 tsp soy sauce
5. Make ready 1 tsp light brown sugar
6. Prepare mushrooms sauce
7. Make ready 6 oz fresh portabella mushrooms
8. Take 1 cup whole milk
9. Take 1 tsp soy sauce
10. Get 1 1/2 tsp light brown sugar
11. Take 2 tbsp corn starch paste

My favorite baby bok choy recipe! Plenty of veggies and a tangy ginger garlic sauce make this easy stir fry a delicious, flavorful weeknight meal. Baby bok choy, lightly cooked just until bright green, is the star of this Chinese side dish, which gets earthy sweetness from oyster sauce and portobello 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.

Instructions to make Stir Fry Bok Choy with Creamy Mushrooms Sauce:

1. Slice portabella mushrooms into strips.
2. If you have some broken pieces thats ok just chop them into bite sized chunks.
3. Toss the chunks in a bowl with the slices.. its all good! Set aside.
4. Cut core off bok choy. Toss out core.
5. Pick through bok choy, trim off any bad parts.. throw those yucky brown bad parts away.
6. Under cool running water wash your bok choy. Using your thumb to scrub and making sure u pull the leaves outward to get in crevices. This is to wash away any little critters and dirt.
7. Place bok choy in a colander to drain for a moment. Continue until all are clean.
8. Using a clean dry towel. Pat dry bok choy. Shake off any remaing water.
9. Place back into collander and set aside.
10. Grab a cutting board and a sharp knife ( i used a plate)
11. Place One leaf at a time onto cutting board and slice down bok choy making strips.
12. Place in a bowl and set aside for a few moments while u prepare to cook in next step. Continue until all bok choy is stripped..
13. For the bok choy stir fry… Grab your wok.. place on stove. Place half the oil in wok. Heat until hot.
14. Place bok choy into wok and stir fry for 2 minutes.
15. Add soy sauce and sugar. Stir fry another 2 minutes.
16. Transfer bok choy to a warm serving dish. Keep warm.
17. In same wok add other half of the oil. Heat until hot.
18. Add mushrooms and stir fry for 1 minute.a
19. Add soy sauce and sugar. Cook for another minute.
20. Wisk milk with cornstarch paste.
21. Pour over mushrooms.
22. Stir fry until thickened.
23. Pour mushroom sauce over bok choy.
24. Serve and enjoy! Season with salt and pepper to taste.
25. May be served alone or on top of or with rice. Or pasta..
26. Alternative to portabellas you can use straw mushrooms or button mushrooms.

Add the mushrooms and bok choy. Turn the heat up to medium-high and stir-fry the vegetables for Add the water, soy sauce, and sugar. Cover the pot and bring the liquid in the bottom to a boil. Mushrooms generally aren't considered low-FODMAP, so stick to oyster mushrooms, which have. Bok choy undergoes a pleasing transformation when stir-fried: the crunchy white stem develops a caramelized flavor, and the leaves wilt slightly, acquiring a mild Known as a "dry" stir-fry because there's no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy.

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