Stir-Fried Bok Choy And Lettuce With Mushrooms

Name: Stir-Fried Bok Choy And Lettuce With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 8 dried shiitake mushrooms (about 2 ounces); 2 tablespoons low-sodium soy sauce; 1 tablespoon Shaoxing (Chinese rice wine) or dry sherry; 1/2 teaspoon sugar; 4 teaspoons canola oil, divided; 1 teaspoon minced peeled ginger; 1/2 cup fat-free, less-sodium chicken broth; 2 tablespoons oyster sauce; 1/2 teaspoon cornstarch; 2 medium garlic cloves, thinly sliced; 8 heads baby bok choy, halved lengthwise; 1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)

Servings: persons

1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
1/2 teaspoon sugar
4 teaspoons canola oil, divided
1 teaspoon minced peeled ginger
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1/2 teaspoon cornstarch
2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)

1
Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.
2
Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
3
Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; saute 30 seconds. Add reserved mushrooms; saute 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
4
Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.
5
Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup boiling water, 8 dried shiitake mushrooms (about 2 ounces), 2 tablespoons low-sodium soy sauce, 1 tablespoon Shaoxing (Chinese rice wine) or dry sherry, and more.

Yes, Stir-Fried Bok Choy And Lettuce With Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!