Bok Choy and Mushroom Stir-Fry

Name: Bok Choy and Mushroom Stir-Fry
Ingredients: 1/2 tablespoon vegetable oil such as peanut oil sunflower oil, canola or olive oil; 2 cloves garlic freshly crushed; 1/4 inch ginger peeled and minced; 2 each scallions, spring or green onions sliced; 1 cup mushrooms shiitake is the best, but white button or cremini work well too, sliced; 8 ounces bok choy about 4 bok choy, halved lengthwise if too big; 1 teaspoon black bean sauce preferably black bean-garlic sauce, or to taste; 1 teaspoon rice vinegar or to taste; 1/2 teaspoon sesame oil

9 ingredients

7 steps

Ingredients

1/2 tablespoon vegetable oil such as peanut oil sunflower oil, canola or olive oil
2 cloves garlic freshly crushed
1/4 inch ginger peeled and minced
2 each scallions, spring or green onions sliced
1 cup mushrooms shiitake is the best, but white button or cremini work well too, sliced
8 ounces bok choy about 4 bok choy, halved lengthwise if too big
1 teaspoon black bean sauce preferably black bean-garlic sauce, or to taste
1 teaspoon rice vinegar or to taste
1/2 teaspoon sesame oil

Directions

1

Heat the vegetable oil in a wok or a large nonstick skillet over medium-high heat until hot.
2

Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minutes until very fragrant.
3

Add the mushrooms, stirring occasionally, and cook until the mushrooms are partially browned, about 3 minutes.
4

Stir in the bok choy, and cook for another 2 to 3 minutes until the leaves are wilted and the stems become tender but still crispy.
5

Add all the seasoning ingredients to taste, and stir well.
6

Cook for another 1 to 2 minutes, remove from the heat and stir in cilantro.
7

Serve warm with rice.