Chef Linda Huang's "Stir-fry Bok choy with Mushrooms" recipe is a versatile delight for vegetarians and vegans alike! Her delicious, healthy dish is a perfect addition to any weeknight menu and can be featured as a side or light main dish. Linda's vibrant stir-fry recipe, featuring baby Bok choy and Shiitake mushrooms, is easy to prepare and bursting with nutrition and flavor. Let's explore this satisfying recipe and dive into the healthy world of vegetarian cooking.
Linda Huang, Chef at The Hummingbird’s Kitchen
10 minutes
5 minutes
Chinese
Side Dishes
Why do we think you'll love Linda's "Stir-fry Bok Choy with Mushrooms" recipe? Or, as we'll call it, a celebration of greens. It highlights the crispness of baby Bok choy and the earthiness of Shiitake mushrooms and delivers a wealth of nutrients in a single plate. Let this simple dish bring a splash of green goodness to your table, and take care of your health! Enjoy your culinary journey with this beautiful vegetarian delight!
1 lb Baby Bok Choy
4 Mushrooms
1½ Tbsp Vegetable Oil
1 Slice Ginger
3 Cloves Garlic (cut to thin slices)
¾ Tsp Salt
Mushroom Brush
Wok
Wok Spoon
Wash the Bok choy and drain well. Separate the stalks and leaves. Cut the stalk to small pieces and cut the leaves across.
Brush dirt off mushrooms, cut to slices.
Heat the oil in the wok on mid high heat, add ginger and garlic, stir it for about 30 second.
Add the mushroom, stir fry for 1 min, then add the Bok choy stalks first, stir in salt. Then stir for about 1min, add the leaves, and continuously stir on high heat for 1 minute.
Then serve warm.
