Baby Bok Choy with Savory Mushroom–Oyster Sauce (Chinese Style)

1. 1

   In a medium bowl, whisk together oyster sauce, soy sauce, and brown sugar until the sugar dissolves. In a small bowl, mix water with potato starch until smooth; stir this into the oyster sauce mixture until fully combined. Set aside.

2. 2

   Fill a large pot with water and bring it to a boil. Stir in vegetable oil and 2 pinches salt. Add the bok choy to the boiling water and cook until tender, glossy, and bright green, 2 to 3 minutes. Drain and arrange the bok choy neatly on a serving platter.

3. 3

   Heat olive oil in a large skillet or wok until shimmering. Cook and stir the green onion and garlic in the hot oil until fragrant, about 20 seconds; add the mushrooms. Cook and stir until the mushrooms start to shrink slightly. Lightly sprinkle with salt. Continue cooking the mushrooms, stirring often, until tender, about 5 minutes. Pour in the oyster sauce mixture and stir until the sauce thickens and coats the mushrooms, 30 seconds to 1 minute. Pour the mushroom sauce over the bok choy on the platter. Serve hot.

• Calories 95.13 kcal Low Source
• Protein 2.08 g Low Source
• Carbs 10.24 g Moderate
• Total Fat 5.72 g Moderate
• Saturated Fat 0.92 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 2.27 mg Low Source
• Sodium 301.65 mg Moderate
• Fiber 1.36 g Low Source
• Sugar 2.43 g Low Source
• Added Sugar 0.97 g Low Source
• Calcium 26.64 mg Low Source
• Iron 0.53 mg Low Source
• Potassium 5.22 mg Low Source
• Vitamin A 92.18 mcg_rae Moderate
• Vitamin C 125.82 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Garlic 🧄
• Onions 🧅