Mushroom and Bok Choy Stir Fry
Prep time
Cook time
Total time
Serves: 2
  • 1 pound shanghai bok choy, rinsed and separate the leaves from the stems
  • half pound king oyster mushrooms (or king trumpet mushrooms), sliced and pat dry
  • 2 cloves garlic, sliced
  • 3 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • For thickening:
  • 1 teaspoon potato starch
  • 2 tablespoons water
  1. Whisk potato starch and water in a small container, set aside.
  2. Heat 1 tablespoon oil in a skillet over medium-low heat, lay the king oyster mushroom slices evenly onto the pan and season with salt and pepper to taste, pan fry until both sides are lightly browned and set aside.
  3. In the same skillet, pour in 2 tablespoons oil, turn to medium-high heat, add in the garlic, sauté for 30 seconds or until fragrant.
  4. Keep the heat at medium-high, add in the bok choy and stir fry 1-2 minutes until soft.
  5. Add the mushroom back into the pan, toss in 1 teaspoon salt and black pepper, stir to mix well.
  6. Pour the starch water around the pan, stir fry for another minute before removing from heat.
  7. Plate and enjoy over rice.
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Recipe by Spice the Plate at