Bok Choy with mushroom

  • Yield : 1 large serving
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

Bok Choy with mushroom
This is a simple Bok Choy stir fry that goes as a side dish along with Thai and Vietnamese dishes. I cooked this with the first batch of young Bok Choy from our greenhouse. Simple, fresh, healthy and delicious.


Step 1

Bok Choy - Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain. Finely mince the garlic.

Step 2

Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic. Turn the heat to medium-high. Let the garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the mushrooms. Toss very well to coat the mushrooms with the garlicky oil and cook for a minute till the mushroom just start to soften. Add the bok chow and stir. Pour in the fish sauce and soy sauce. Stir fry and and let cook for 2-3 minutes till the Bok Choy are soft. Serve hot.

My Notes
1. You can add more fish sauce to get the seasoning right.

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