Baby Bok Choy and Shiitake Stir-Fry

Name: Baby Bok Choy and Shiitake Stir-Fry
Total time: 30
Yield: 4
Ingredients: 0.5 cup low-sodium chicken or mushroom broth; 2 tablespoons oyster sauce; 2 tablespoons rice wine or dry sherry; 2 teaspoons cornstarch; 1.5 tablespoons peanut or vegetable oil; 2 medium garlic cloves, minced; 1 (1 1/2 inch) piece ginger root, peeled and minced; 0.5 teaspoon kosher salt; 3.5 ounces shiitake mushrooms, stems discarded and caps sliced; 1.25 pounds baby bok choy, chopped

Recipe by RuthE from allrecipes.com

Dinner,Side Dish 30 Mins.

Ingredients

4 servings

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0.5 cup low-sodium chicken or mushroom broth
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2 tablespoons oyster sauce
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2 tablespoons rice wine or dry sherry
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2 teaspoons cornstarch
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1.5 tablespoons peanut or vegetable oil

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2 medium garlic cloves, minced
•

1 (1 1/2 inch) piece ginger root, peeled and minced
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0.5 teaspoon kosher salt
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3.5 ounces shiitake mushrooms, stems discarded and caps sliced
•

1.25 pounds baby bok choy, chopped

Instructions

Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.