Recipe by Jade Blue
"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. "
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baby bok choy
minced green onion
1 (8 ounce) package
sliced portobello mushrooms
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 time to follow this recipe in 1, 2, 3 fashion without preparation.
I probably did something wrong, but this was WAY too salty! I didn't add the salt to the mushrooms because I know how salty oyster and soy sauces are. i wish I knew how to reduce the sodium but maintain the thickness of the sauce.
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 complement so many things that it makes my head spin. I had beautiful, fresh heads of baby bok choy, and they were overcooked at two minutes. When I realized they were overdone, I plunged them into a bowl of ice water to stop the cooking, but next time I will check at 30 seconds. I'll probably steam them the next time instead of cooking in a pot of boiling water eliminating the water draining out of the bok choy. Didn't add salt or oil to the water, and I used cornstarch to thicken the sauce. I think the presentation should be the whole bok choy with mushroom sauce on top, but I just sliced mine into large pieces this time around. If you like Asian food, give this recipe a try because it's a winner.
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 gets chewy and limp.
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 but you are rewarded for the effort. The flavor just can’t be beat. I don’t use potato starch, but cornstarch worked just fine. I served this with “Beef Yakitori” and “Garlic Fried Rice”, both recipes also from this site.
Mmmm...this was great, but a bit salty. I will not sprinkle salt on the mushrooms next time.
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 minutes. I also added shrimp for a complete meal. All 6 of my kids gobbled it up, and they hate veggies!
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 my neck of the woods so I used regular but I can only imagine how much better this would have been with it. Wonderful recipe and one I will make often. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese-Style Baby Bok Choy with Mushroom Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 69
** Calories from Fat: 48
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