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Bok choy is a popular Chinese vegetable. It can be used in soups, stir-fried or as an appetizer. Chinese calls it the white cabbage, although it doesn't taste anything like cabbage. I like to cook this dish in the summer, because it's light and the mushrooms really compliments the bok choy so well


  • 6-8 shitake mushrooms, quartered
  • 1/3 cup of water
  • 1 head of bok choy
  • 1/2 cup of oyster mushrooms
  • 1 tbsp. olive oil
  • 1 garlic clove, finely chopped
  • 2 tbsp. oyster sauce


  • Preparation:
  • 1. Soak the shitake mushrooms in hot water for 20 minutes to soften. Drain and cut off the tough stalks of the mushroom.
  • 2. Clean and cut the boy choy into large strips.
  • 3. Halve large oyster and shitake mushrooms by knife.
  • 4. Add olive oil in a heated wok. When the oil starts to smoke, stir fry the garlic until slightly brown.
  • 5. Add bok choy to wok and stir fry for about a minute. Mix in all the mushrooms and stir fry for another minute.
  • 6. Add the oyster sauce, toss well and serve while it's hot.

Categories: Side Dish  Vegetable 
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