Main ingredients 🥩
bok choyshiitake mushroomsbeech mushroomsred chili peppergarlicoyster saucechicken master sauce
Yeo Kyung-ok's Bok Choy Mushroom Stir-Fry
A Chinese-style stir-fry featuring crisp bok choy and mushrooms, seasoned with chicken master sauce and oyster sauce for a deep, savory flavor.
🙋 Recommended for
- ⭐ Those who want to enjoy a fancy Chinese-style vegetable dish at home with minimal effort
- ⭐ People looking for a healthy side dish that highlights the crisp texture of bok choy and chewy mushrooms
Ingredients needed 🛒2 servings
- bok choy 4 pieces
- shiitake mushroom a little
- enoki mushroom a little
- red chili pepper a little
- garlic a little
- vegetable oil 3 tablespoons
- oyster sauce 2/3 tablespoon
- chicken master sauce 2/3 tablespoon
Recipe 🍳
- Wash the bok choy thoroughly and cut it into 3–4 long pieces, including the root. Trim the stems of the mushrooms and cut them into bite-sized pieces.
- Slice the red chili pepper thinly and finely chop the garlic.
- Bring water to a boil and first add the mushrooms, then add the bok choy and blanch briefly.
- Remove the blanched vegetables and mushrooms using a colander and let them drain naturally without rinsing with cold water.
- Heat vegetable oil (3 tablespoons) in a pan and sauté the minced garlic and red chili pepper until fragrant.
- Add oyster sauce and chicken master sauce, and stir-fry briefly to enhance the rich aroma.
- Add the blanched bok choy and mushrooms, and stir-fry over high heat until the sauce is evenly distributed.
- Cut bok choy and mushrooms, blanch in boiling water, and drain off moisture.
- Heat oil in a pan, then stir-fry minced garlic, chili pepper, oyster sauce, and chicken master sauce to develop aroma.
- Add the blanched ingredients and quickly stir-fry over high heat until well coated with seasoning.
Cooking tips 💡
- Do not rinse the blanched cabbage and mushrooms with cold water, as this adds excess moisture, reduces the savory depth, and causes more water to form during stir-frying. Let them drain naturally while still hot.
- Since the vegetables have already been blanched, stir-fry just briefly with the sauce to preserve the crisp texture of the bok choy.
Shop ingredients on Coupang(Ad)
You might also like
Lee Yeon-bok's Stir-fried Bok Choy
A crunchy Chinese-style side dish made by briefly blanching bok choy to lock in moisture and texture, then quickly stir-frying with oyster sauce in just 10 minutes.
Bok choyShiitake mushroomsGarlicOyster sauceStarch powder
Chinese-stylesuper easy야채요리
Yeo Kyung-ok's Bok Choy Bokkeum
A super speedy side dish made by blanching bok choy with its savory roots intact, then quickly stir-frying over high heat with oyster sauce and soy sauce.
Bok choyGreen onionShiitake mushroomsGarlicSoy sauce
Super easyMild flavorSide dish
Yeo Kyung-rae's Chinese Cabbage Garlic Stir-fry
A popular Chinese restaurant side dish with crisp texture and rich garlic aroma, ready faster than ramen.
Chinese cabbageGarlicRed chili pepperCooking wineChicken powder
Ultra-simple5-minute mealChinese side dish
Yeo Kyung-rae's Green Cabbage Stir-Fry
A simple and quick stir-fry that preserves the crisp texture and rich umami flavor of green cabbage, cooked rapidly over high heat.
green cabbagedried chili pepperscalliongarlicchicken powder
quick and easystir-fried vegetablesChinese cuisine
Lee Yeon-bok's Saesong-i Cheonggyeongchae Bokkeum
A super affordable side dish made by stir-frying chewy king oyster mushrooms and crunchy baby bok choy in oyster sauce, thickened with starch water.
king oyster mushroomsbaby bok choygreen oniongarlicsoy sauce
청경채볶음Chinese-stylebudget-friendly
Yeo Kyung-ok's Sichuan-Style Chinese Cabbage Stir-Fry
A simple Chinese-style vegetable dish made by briefly blanching crisp bok choy in salted oil water, then stir-frying with doubanjiang sauce.
bok choyshiitake mushroombamboo shootred chili peppergarlic
easyvegetable stir-fryspicy side dish