Reviewed: Mar. 29, 2013

This was super easy, and delicious!! I didn't add any extra salt, and I added some ginger. I used half cremini and half portobello mushrooms. And, of course, cornstarch ;). It was really, REALLY good! I'll definitely be using this as a staple in my household.

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Reviewer:

Jamie M

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Angeles, California, USA

Reviewed: Mar. 3, 2013

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!

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butterflypixi

Reviewed: Feb. 13, 2013

Made it according to the recipe and it was wonderful. I will make this again and again - LOVE IT!!!!!!

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Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Jose, California, USA

Reviewed: Feb. 7, 2013

This was amazing. I doubled the sauce recipe based on other reviews. Also used cornstarch and steamed the bok choy. I also added shrimp in the last 5 minutes of cooking. The shrimp added some water to the dish that I didn't allow for in the sauce. I'll just add more cornstarch next time.

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dawnross

Reviewed: Jan. 13, 2013

This recipe is versatile but always delicious! Even my skeptical parents loved it (after asking what they were eating)! I often use shallots or red onion instead of green onion, and add a little ginger to the oyster sauce mixture.

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Pegs

Cooking Level: Intermediate

Reviewed: Jan. 8, 2013

Sauce was fantastic. only had one baby bok choy so I matchbox 1/2boneless chicken breast in salt and garlic granules brine. added 1/2 cupcarrots finely diced and sauteed with the mushroomsand chicken. When the bok choy was done, I removed from the water and splashed with a reisling(only white i had) then in water I boiled some shell pasta.In the final step I added the bok choy and the pasta. also cut back on the mushrooms. If I hadn'had thirds would of been enough for 3. Okay so I'm not a vegan.

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Mead

Reviewed: Nov. 21, 2012

I cut the baby bok choy into thirds, steaming the bottom third and stir frying the top portion. I used low sodium soy sauce which helped a bit to keep the dish from being too salty. I added 3 sliced chicken breasts, which, with the addition of rice, made it a great meal.

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Reviewer:

brown_eyed_girl

Home Town: Reardan, Washington, USA

Living In: Ritzville, Washington, USA

Reviewed: Oct. 31, 2012

This is a superb recipe to accompany a Chinese feast or just everyday dinner. Try it you will love it. Thanks to contributor.

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JPPARKES

Reviewed: Oct. 24, 2012

Delicious! I have made this twice and it's a hit - just exactly as written.

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Reviewer:

Cathya

Reviewed: Oct. 15, 2012

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.

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