Shiitake and Bok Choy Stir-Fry
An original creator-uploaded vegan shiitake and bok choy stir-fry. Use FOOD's 8 g ginger, 300 g bok choy, 120 g shiitake and stem/leaf timing; do not assume the video sauce matches FOOD's recipe.
Official cooking video · Jenny的午后 · YOUTUBEGinger-shiitake bok choy stir-fry
A two-serving vegetable side with separately cooked bok choy stems and leaves; 9 minutes prep and 10 minutes cooking.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and board; rinse between leaves of 300 g bok choy. Separate stems and leaves into 3 cm pieces and slice 120 g mushrooms to 5 mm.
- 02
Heat 10 ml oil in a wide pan over medium heat and stir-fry 8 g ginger and 8 g garlic for 30 seconds without browning them.
- 03
Stir-fry mushrooms over medium heat for 3 minutes until softened. Add the bok choy stems and 30 ml water, cover and cook for 2 minutes.
- 04
Add leaves and 15 ml soy sauce, toss on medium heat for 2 minutes until wilted and stems tender-crisp. Remove from heat, mix in 5 ml sesame oil for 30 seconds. Uncover for the last 30 seconds if watery.
Helpful source links
Before you cook
Allergens: soy (soy sauce), possible wheat (brewed soy sauce), sesame (sesame oil). Check labels. Refrigerate leftovers at or below 4°C within 2 hours, use within 3–4 days and reheat to 74°C.
Allergens: soy, wheat, sesame
Image & source credits
These illustrations stand in for food photos.
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