• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Mushrooms Vegetables Lunch / Dinner Side Dishes

Bok choy and shiitake in oyster sauce

Published: 01.11.2017 » Last updated: 10.08.2022

Bok choy blanched in vegetable broth are arranged on a plate, stir fried shiitake are added, and a sauce made with garlic, oyster sauce, rice wine and sesame seed oil are drizzled over them.

Bok choy and shiitake in oyster sauce

There are many Chinese recipes for bok choy and mushrooms. There are stir fries and soups while others simply require blanching. Some include oyster sauce among the ingredients; others do not.

My recipe is a combination of two cooking processes. The bok choy was blanched in boiling vegetable broth while thick slices of shiitake were stir fried. 

Is it a main dish or a side dish? You decide. The mushrooms are filling, I tell you. But because we like meat in our meal, I served the bok choy and shiitake as a side dish, and meat and vegetable soup as the main course.

Bok choy and shiitake in oyster sauce

Connie Veneracion
It's meatless but it's not vegan. If you want to transform it into a vegan dish, ditch the oyster sauce and use vegetarian oyster sauce (available in Asian groceries) which is made with oyster mushrooms rather than real oysters.
Bok choy and shiitake in oyster sauce
Print Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Side Dish
Cuisine Asian
Servings 4 people

Ingredients
  

  • 8 to 12 bunches bok choy
  • 8 to 10 fresh shiitake mushrooms
  • 3 cups vegetable broth
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon sugar
  • 1 splash rice wine
  • 2 tablespoons oyster sauce
  • 1 drizzle sesame seed oil
  • toasted sesame seeds - to garnish

Instructions
 

  • Rinse the bok choy. If they are rather large, split lengthwise vertically.
  • Remove and discard the mushroom stems. Cut the caps into thick slices.
  • In a shallow pan, bring the vegetable broth to a boil.
  • Add the bok choy and cook over high heat for two to three minutes. The actual cooking time depends on the size of your bok choy. You want to cook them just until the leaves wilt.
  • Scoop out, let drip then arrange on a serving plate.
  • In a wok or frying pan, heat the oil.
  • Add the garlic and mushrooms. Sprinkle in the salt, pepper and sugar. Stir fry the mushrooms and garlic for about half a minute.
  • Pour in the rice wine and two tablespoons of the vegetable broth in which the bok choy was cooked. Cook for two minutes.
  • Scoop out the mushrooms and pile on top of the bok choy.
  • To the remaining liquid in the wok or frying pan, add the oyster sauce. Heat until simmering. If too thick, add another tablespoon of broth. Turn off the heat.
  • Drizzle in a little sesame seed oil and stir.
  • Spoon the sauce over the mushrooms and bok choy. Garnish with sesame seeds.
  • Serve the bok choy and shiitake in oyster sauce as a side dish or as a meatless main dish.
Print Pin Recipe
Keyword Meatless

About Connie Veneracion

A retired lawyer and journalist who spends most days (and nights) dreaming up recipes. [Read more]

Newsletter department

  • #17 Fish en papillote
    03.15.2023
    Or the art of cooking the unpronounceable
  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact
Chicken, tomatoes and thyme in olive oil, with pot of thyme in background

Chicken, tomatoes and thyme in olive oil

Macaroni salad with ham and cheese, carrot, celery, crushed pineapple, pickle relish and mayo

Macaroni salad with ham and cheese

Chicken, baby potatoes and mushroom salad

Chicken, baby potatoes and mushroom salad

Pork ribs sinigang

Sinigang, the iconic sour soup from the Philippines

Korean stir fried vegetables and glass noodles (japchae)

Korean stir fried vegetables and glass noodles (japchae)

Frying green beans tempura in carbon steel wok

Buying a wok? Make it carbon steel.

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved