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Braised Mushrooms with Baby Bok Choy

Featured in the Honolulu Star-Advertiser on February 10, 2021.



Braised Mushrooms with Baby Bok Choy

  • 2 cups low-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon low-sodium shoyu
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Chinese cooking wine (available in Asian section)
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 14 dried shiitake mushrooms, soaked in water overnight, excess liquid removed, stems trimmed
  • Salt to taste
  • 6 medium heads baby bok choy, trimmed and cut in half through stem, then blanched
  • 1 teaspoon cornstarch with 2 tablespoons water to make slurry


In a small bowl, place broth, oyster sauce, shoyu, sugar, sesame oil, and cooking wine; stir to combine; set aside.

In a wok or large skillet, heat oil over high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add mushrooms and stir-fry for 1 minute. Add salt to taste. Add chicken broth mixture and bring to a boil.

Reduce heat to medium-low. Cover and simmer, flipping mushrooms every 15 minutes, until mushrooms are tender, 30 to 45 minutes total.

Place bok choy on a round serving plate, arranging in a single layer with leaves pointed toward center; set aside.

When mushrooms are ready, add cornstarch slurry to mushrooms and cook uncovered until sauce is thickened, 1 to 2 minutes. Arrange mushrooms over the bok choy and pour sauce over mushrooms.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste or optional ingredients):
100 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 500 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g sugar, 3 g protein


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