Print Options:

Asian greens with mushrooms

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

There are lots of ways to cook this Asian staple including steaming, boiling or microwaving the greens. Here I do a quick stir fry followed by steam/braise. Serve the dish with rice and other Chinese or Asian dishes.

This dish was presented as part of the cooking demonstration at the September 2016 meeting.

 1 Asian greens like baby Bok choy, Pok choy, Gai Choy, Gai Lan etc
 1 tbsp Oil
 1 Garlic
 0.50 cup Water
 0.25 lb Fresh shiitake mushrooms or rehydrated dried shiitake mushrooms or othr firm textured mushroom.
 23 tbsp Oyster sauce
1

Either quarter the baby Bok choy or similar vegetables or cut into medium sized pieces. Give them a good wash to make sure there is no sand or dirt on them.

2

Wash the mushrooms and remove the stem. Cut in to 1/4 inch think slices.

3

Cut the garlic into thin slices.

4

Heat the oil over high heat in a wide pan or skillet that has a lid or a wok.

5

When the oil is hot add the garlic and stir a couple of times followed by the greens. Stir the greens until they wilt.

6

Add the water, quickly stir and cover the pan or wok.

7

After two or so minutes uncover the pan and stir in the mushrooms and cover.

8

After another two or so minutes check to see if the water has boiled off and the greens have softened. You don't want them completely limp.

9

Stir fry for another minute until all the water has boiled off and the mushrooms are soft. Turn out on to a severing plate and pour over the oyster sauce.

Nutrition Facts

Servings 4