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Baby pak choi and shiitake stir-fry recipe

Baby pak choi and shiitake stir-fry recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Stir-fried pak choi, shiitake mushrooms, ginger and garlic are tossed with an oyster sauce and rice wine mixture.

12 people made this

IngredientsServes: 4

  • 120ml low salt chicken stock
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine
  • 2 teaspoons cornflour
  • 1 1/2 tablespoons peanut or vegetable oil
  • 2 medium garlic cloves, minced
  • 1 (3cm) piece fresh ginger, peeled and minced
  • 1/2 teaspoon coarse sea salt, or to taste
  • 100g shiitake mushrooms, stems discarded and caps sliced
  • 570g baby pak choi, chopped

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Stir together stock, oyster sauce, rice wine and cornflour in a small bowl.
  2. Heat oil in a wok or large pan over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add pak choi and stir-fry until crisp-tender, 2 to 3 minutes.
  3. Re-stir cornflour mixture. Make a well in vegetables and add cornflour mixture. Bring to the boil and toss to coat vegetables. Serve immediately.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (8)

by Elena.Alegria

Very good. Made as recipe directed, except used fish sauce in place of oyster sauce. Served with rice. We decided it would taste really good with some ahi tuna poke, so I ran to the store and got some, and it was the perfect compliment! Oh, and I added 1 Tbsp chili paste. My husband liked it-18 Jan 2019


Baby pak choi and shiitake stir-fry recipe - Recipes

This recipe is featured in our Vegan Weekly Meal Planner here !

Ingredients:

12 oz. flat rice noodles (fresh noodles are preferable if you can find them, but dry is also fine)
1 tbsp cooking oil
4 scallions (slit in half vertically and cut into short pieces
1 inch thumb ginger, minced
1 clove garlic, minced
1 small red bell pepper, thinly sliced
2 small heads bok choy, thinly sliced
1 cup shiitake mushroom, thinly sliced

Sauce ingredients:
2 tsp shaoxing (cooking) wine
1/2 tsp sesame oil or chili oil
2 tbsp dark soy sauce
2 tbsp regular soy sauce
Pinch of sugar
salt and white pepper to taste

Cook rice noodles according to a package instructions.

Heat the oil in a wok or large pan over high heat, then add ginger and stir for 15 seconds until aromatic. Next, add in scallions and garlic, and fry for another 15 seconds.

Add the vegetables, and stir for a few minutes until they are cooked.

Now pour in the cooking wine and the rest of the sauce ingredients, and stir in the rice noodles. Mix well, coating the noodles evenly.

Serve immediately (optional: sprinkle with sesame seeds and chopped scallions).


Method

1. Begin by placing your pans on the hob over medium heat. Ideally, this will be one wok and one saucepan of salted boiling water. If you don’t have a wok use a large frying pan or sauté pan.

2. Next, add the sesame oil into the wok. Then the onions followed by the carrot. Cook for two minutes.

3. Add into the pan, quartered shiitake mushrooms followed by the runner beans and baby corn.

4. Now, it’s time to cook the noodles. Place the noodles into a pan of salted boiling water and cook for 5 minutes. Prepare the rest of the vegetables, the sauce and the garnish as the noodles cook.

5. Place a dry frying pan onto the hob over medium heat and toast the sesame seeds until golden brown. Take them off the heat and set to one side.

6. Add the shredded cavolo nero into the wok and start to make the sauce.

7. For the sauce, place the sliced chilli, chopped garlic and grated ginger into a bowl followed by soy sauce, mirin and fish sauce. Mix all of the ingredients together.

8. Slice up two spring onions and one more chilli for the garnish.

9. Take the noodles directly from the pan of salted water and place them into the wok with the vegetables. Cover with sauce and mix well.

10. Now it’s time to plate up. Pile your plate high with noodles and vegetables and give your stir-fry a sprinkle with the toasted sesame seeds, sliced chilli and spring onion. Enjoy!

If you enjoyed my recipe for Shiitake Mushroom and Pak Choi Stir-Fry – Easy Meal, then you might also enjoy my Good Day Recipes and Bad Day Recipes or my Recipe Cards Here


  • 1 1/2 tablespoons oil
  • 3 cloves garlic, minced
  • 4 oz. (115 g) shiitake mushrooms (stem removed and sliced)
  • 10 oz. (300 g) bok choy (rinsed and drained)
  • 1/4 teaspoon salt or to taste
  1. Rinse the bok choy with cold water, drained. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Set aside.
  2. Heat up a wok or pan on high heat. Add the oil until heated, then add the garlic and stir-fry until aromatic. Add the mushroom, do a few quick stirs before adding the bok choy. Add salt and continue to stir fry until the leaves are wilted but the stems remain crisp. Turn off the heat and serve the garlic mushroom bok choy immediately.

PORK STIR-FRY WITH BABY BOK CHOY & SHIITAKI MUSHROOMS

This quick to prepare Bok Choy stir-fry recipe only takes 15 minutes and produces a wonderful vegan-friendly side dish. Add meat and additional aromatics to the dish and turn this one-dish meal into a quick entree in no time. Add this flavorful stir-fry veggie recipe to your Asian menu on a ketogenic diet.

In this recipe, I cook with “miniature” often called “Baby Bok Choy”. This miniature Chinese cabbage has tender stalks without the tough fibers of full-size Bok Choy and its bright green leaves have a sweet, clean flavor balanced by a hint of peppery, mustardy bitterness (taste is similar to Swiss Chard or Spinach. This vegetable is fast-cooking, versatile, and available year-round at most grocery stores and Asian markets.

Bok Choy can also be steamed, boiled, stir-fried or microwaved until just wilted, 2-3 minutes. In many of my recipes, I also chop this vegetable in place of other greens for salads. In many of my braised meat dishes, I braise Bok Choy leaves by adding to the flavorful liquid at the end of roasting meat– I sautee the chopped leaves in the simmering pan broth, sauce or gravy produced. This produces a “silky and tender” texture and adds a wonderful flavor to the leaves without burning them.

To add aromatics like minced garlic, ginger, or chili paste, add grape seed oil to the pan first and cook the aromatics, stirring constantly, until they are fragrant, about one minute (don’t overcook or burn them). Add the broth and Bok Choy. Drizzle the veggies with sesame oil.

Bok Choy belongs to the leafy vegetable Pak choi family of Chinese brassicas. Bok Choy is also called Chinese White Cabbage, Chinese Chard, Chinese Mustard Cabbage, Pak Choi. Bok Choy has white or green, thick, crunchy stems with light to dark green wide leaves. Size can vary from 4-12 inches tall. All parts, stems and leaves, are eaten.

Store Bok Choy in a refrigerator crisper bin (32 to 36 degrees Fahrenheit). Store in a paper or perforated plastic bag. (TIP: for any green leafy veggie, I wrap a slightly moist paper towel around the whole vegetable to keep it crisp) Do not wash until you are ready to use. Use within 3-4 days.

Bok Choy is an excellent source of vitamin C, provides dietary fiber, iron, calcium and folate, a good source of beta carotene (your body turns this into vitamin A).


  • 2 tbsp groundnut oil
  • 2 skinless free-range chicken breasts, cut into strips
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • 1 star anise
  • ½ tsp finely chopped fresh red chilli
  • handful mangetout
  • 2 pak choi, stems separated
  • 4 spring onions, sliced at an angle
  • 100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces
  • 4 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • handful fresh flatleaf parsley
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh chives

In a large frying pan or wok, heat the groundnut oil over a medium high heat.

Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.

Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.

Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.

Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately.


23 pak choi vegetable Recipes

Garlic, Leek, Spinach and Pak Choi Risotto

Garlic, Leek, Spinach and Pak Choi Risotto

Chilli and Ginger Pork Stir-Fry With Pak Choi and Noodles

Chilli and Ginger Pork Stir-Fry With Pak Choi and Noodles

Vegetable Stir Fry (Pac Choi)

Vegetable Stir Fry (Pac Choi)

The Shanghai Style Vegetable Rice

The Shanghai Style Vegetable Rice

Chicken and Vegetables in Oyster Sauce and Black Pepper

Chicken and Vegetables in Oyster Sauce and Black Pepper

Beef & Vegetables Stir-Fried in Oyster Sauce

Beef & Vegetables Stir-Fried in Oyster Sauce

Chinese Sticky Pork Chops With Stir Fry Vegetables

Chinese Sticky Pork Chops With Stir Fry Vegetables

Chilli Vegetable Noodles

Chilli Vegetable Noodles

Steamed Soy Chicken and Vegetables

Steamed Soy Chicken and Vegetables

Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables

Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables

Tasty Tomato Rice Soup

Tasty Tomato Rice Soup

Salmon Laksa

Simple, Sweet Hunan Chicken

Simple, Sweet Hunan Chicken

Quasi-oriental Mushroom Soup

Ponzu and Shiitake Mushroom Stir Fry Recipe by Chef Chad Byrne

This stir fry recipe is simpler than it looks, but packs a serious flavour punch and is an impressive vegetarian starter or light main. Source the ponzu in an Asian store, it is well worth seeking out as it is a very unique citrus vinegar and soya mix.

Ingredients:

Shiitake and pak choi stir-fry
250g shiitake , sliced or left whole depending on size
1 head baby pak choi leaves
2 tsp ponzu
2 tbsp good quality light soya
Drop of water
Pinch of sesame seeds and Sezchaun pepper
Shaved baby carrots dressed in yuzu vinegar, to garnish
Handful mini nasturtiums and carrot fronds, to garnish

Fermented onion puree
1 kg onion
20g sea salt
2 pints water
2 tbsp each mustard seeds
2 tbsp black peppercorns
2 bay leaves
2 sprigs tarragon
50g butter
100g creme fraiche

Onion puree
1. Heat up water add salt, mustard seeds with the peppercorns in a little bowl and set it aside.
2. Peel the onions and slice finely ,wash with cold water thoroughly and strain, mix onions with cooled water mixture, add bay leaves and tarragon.
3. Fill a kilner jar to 1 inch below the rim. Seal the jar tightly with a lid or airlock and ferment away from direct sunlight for about 2 to 3 days at room temperature, or until the brine turns cloudy. Store in fridge for up to 3 weeks, until needed.
4. Strain the onions and sautée gently for 20 minutes without colouring then transfer to a liquidizer whilst hot and blitz in 50g butter 100g creme fraiche, before passing through a fine sieve.
5. Adjust seasoning as needed.

Stir fry
1. In a very hot frying pan, add some vegetable oil (not olive oil) and stir fry shiitakes for 30 seconds, then add pak choi and add a drop of water to cool pan down slightly.
2. Add the ponzu and soya and a tiny pinch of pepper (if you don’t add water, the ponzu and soya will reduce too fast and be too salty)
3. To plate up, heat up the onion puree and place a dollop on the plate. Sprinkle with szechuan pepper and black sesame seeds.
4. Place the stir fried veg on a towel to drain and then plate the pack choi up to the side of the onion puree, dotting the shiitake with carrot, nasturtiums and carrot fronds.

RECIPE BY CHEF CHAD BYRNE

Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.

Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.


5 Spice Aubergine and Pak Choi Stir-Fry

5 Spice powder is available on Amazon for quite cheap, and you can also find it at any world food store. Make this a pantry staple in your masala cabinet because it’s not only great in stir-fries like this one, but also pairs with meat and is surprisingly good in dessert.

Ingredients

Eggplant/Aubergine 1 large, bharta variety, or 2 medium, long variety

Spring onions 1 bunch (5-6 to a bunch), tops trimmed a bit and the rest chopped into thick bits

Pak choi 200g

Vegetable oil 2 tbsp

Salt to taste

Lime wedges to serve

Dark soy sauce 2 tbsp

Rice wine 2 tbsp

White Vinegar 1 tsp

Sugar 3 tsp

5 Spice powder 1 tsp

Garlic 4 cloves, grated

Ginger 1 tsp, grated

Green chillies 1, slit lengthwise and finely chopped

Water 2 tbsp

Instructions

Stir together all the ingredients of the sauce and set aside.

Cut the aubergine in half lengthwise, then divide each half into 2 so you have 4 pieces. Slice each piece lengthwise. There is no need to salt your aubergine. Trim the base of the pak choi and chop the stem and leaves roughly.

In a wok or kadai set over high heat, add the vegetable oil and when it is quite hot and starting to smoke a bit, add the aubergine and stir-fry for about 8-10 minutes until the pieces are browned and are starting to feel quite tender when you are stirring. Add the spring onions and continue to stir-fry for 2 minutes.

Add the sauce to the wok, all this while still over high heat, cook for 2 minutes stirring, before adding the stems of the pak choi and cooking for another 2 minutes. Lastly, toss in the leaves of the pak choi, give everything a good stir for a minute at the most, then remove from the heat. Sprinkle over some salt and a spritz of lime juice while everything is still hot and taste. Serve with rice.


Cooking – Bok Choy Stir Fry

I wanted to make it for a 2 person dinner, so I used 2 baby Bok Choy and 80 g of shiitake mushrooms. If you like mushrooms, you can add even more, like 100 grams. I also wanted to add some proteins, so I decided to add some shrimps. I always have a bag of frozen shrimps in my freezer, and usually, I do pasta or omelet with it. This time I decided to try them with Bok Choy.

You can also use other types of mushrooms and fresh shrimps if you have. I will go for larger shrimps. If you have the big, fresh ones, don’t forget to peel and devein them. I know some restaurants serve you the shrimps without peeling and deveining them. Some are doing it with pasta, and I find it really terrible that I have to peel my shrimp in the pasta sauce. If you want, you can peel it until the tail section. In this way, it’s also easy to devein, which is a must for many reasons.

For the stir fry recipe, I trimmed the bok choy in large chunks. I left the small shiitake in one piece, and I sliced the big ones. As I use frozen shrimp, I don’t have to do anything except to unfreeze it. I added 4 tsp of sesame oil into a pan and placed it on the high heat stove.

When the pan was hot, I first added the shrimps and the mushrooms. I fried them for 5 minutes, stirring from time to time to cook evenly on all sides. After this, I added the Bok Choy, 1 tbs of all-purpose soy sauce, and pepper. If you like to have something hot, you can also add some chilly powder or even a fresh hot chili pepper (sliced).

After stirring all the ingredients, I reduced the stove power to medium and placed the lid on the pan stirring from time to time. After another 5 minutes of cooking and it was ready! You can also make a bowl of rice to accompany this.