PREP TIME: 10 MINUTES ; COOK TIME: 10 MINUTES
You can utilize grown-up bok choy or child bok choy in this dish. The develop bok choy has huge, thick white stems and enormous dull green leaves. The infant bok choy is more modest and the stems and leaves are light green. On the off chance that you can’t discover new shiitakes, white catch mushrooms can be utilized as a substitute.
3 tablespoons of vegetable oil
1 cut of stripped new ginger, about the size of a quarter
½ smash new shiitake mushrooms stem eliminated and covers cut into quarters
2 cloves garlic, chopped1
½ pounds of child bok choy, cut across into 1-inch pieces
2 tablespoons rice wine Shaoxing
2 teaspoons light soy sauce
2 teaspoons of sesame oil
- Warmth a wok over medium-high warmth until a drop of water sizzles and dissipates on contact. Pour in the vegetable oil and mix to cover the lower part of the wok. Season the oil by adding the cut of ginger and a touch of salt. Give the ginger sizzle access the oil for around 30 seconds, whirling.
- Add the mushrooms and sauté for 3 to 4 minutes, until they begin to brown. Add the garlic and sauté until fragrant, around 30 seconds longer.
- Add the bok choy and blend in with the mushrooms. The wok may appear to be packed, yet the bok choy will rapidly blur. Add the rice wine, light soy, and sesame oil. Cook for 3 to 4 minutes, blending the vegetables continually until delicate.
- Move the vegetables to a serving dish, dispose of the ginger, and serve.