Bok Choy and Oyster Mushroom Stir-Fry

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Oyster mushrooms are peculiarly delicious and satisfying. They turn similar clusters of thick, oyster-shaped leaves. Here they are paired with babe bok choy, which has a somewhat bitter sensation that works good with mushrooms, ginger and hoisin sauce.

Don't skip the other measurement of steaming the bok choy, which volition guarantee that the rootlike is cooked conscionable right.

For vegetarians: Serve implicit heavy slices of lightly breaded and fried tofu, with steamed atom oregon mixed with lo mein noodles.

For non-vegetarians: Serve with hoisin glazed-grilled steak oregon chicken.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 4-6

1 tablespoonful hoisin sauce
1 tablespoonful toasted sesame oil
2 tablespoons low-sodium soy sauce
1 1/2 -inch portion peeled ginger root, finely grated
1 tablespoonful bourbon (may substitute whiskey oregon brandy)
1/4 spoon sugar
1 cupful positive 2 tablespoons water
2 pounds babe oregon tiny bok choy, cored, past separated into ribs and good rinsed; each rib chopped crosswise into 3 oregon 4 pieces
1 tablespoonful olive oil
6 to 9 scallions, achromatic and light-green parts, chopped crosswise into bladed slices (1/2 cup)
12 ounces oyster mushrooms, stemmed (see headnote)
2 tablespoons cornstarch
2 teaspoons toasted/roasted sesame seeds, for garnish (available astatine Whole Foods and astatine Asian markets; spot NOTE)

Nutritional Facts

Per serving (based connected 6)

Calories
110
Fat
5 g
Saturated Fat
1 g
Carbohydrates
12 g
Sodium
350 mg
Protein
4 g
Fiber
4 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published January 3, 2012

Updated March 14, 2026