-
1
Slice portabella mushrooms into strips.
-
2
If you have some broken pieces thats ok just chop them into bite sized chunks.
-
3
Toss the chunks in a bowl with the slices.. its all good!
-
4
Set aside.
-
5
Cut core off bok choy.
-
6
Toss out core.
-
7
Pick through bok choy, trim off any bad parts.. throw those yucky brown bad parts away.
-
8
Under cool running water wash your bok choy.
-
9
Using your thumb to scrub and making sure u pull the leaves outward to get in crevices.
-
10
This is to wash away any little critters and dirt.
-
11
Place bok choy in a colander to drain for a moment.
-
12
Continue until all are clean.
-
13
Using a clean dry towel.
-
14
Pat dry bok choy.
-
15
Shake off any remaing water.
-
16
Place back into collander and set aside.
-
17
Grab a cutting board and a sharp knife ( i used a plate)
-
18
Place One leaf at a time onto cutting board and slice down bok choy making strips.
-
19
Place in a bowl and set aside for a few moments while u prepare to cook in next step.
-
20
Continue until all bok choy is stripped..
-
21
For the bok choy stir fry...
-
22
Grab your wok.. place on stove.
-
23
Place half the oil in wok.
-
24
Heat until hot.
-
25
Place bok choy into wok and stir fry for 2 minutes.
-
26
Add soy sauce and sugar.
-
27
Stir fry another 2 minutes.
-
28
Transfer bok choy to a warm serving dish.
-
29
Keep warm.
-
30
In same wok add other half of the oil.
-
31
Heat until hot.
-
32
Add mushrooms and stir fry for 1 minute.a
-
33
Add soy sauce and sugar.
-
34
Cook for another minute.
-
35
Wisk milk with cornstarch paste.
-
36
Pour over mushrooms.
-
37
Stir fry until thickened.
-
38
Pour mushroom sauce over bok choy.
-
39
Serve and enjoy!
-
40
Season with salt and pepper to taste.
-
41
May be served alone or on top of or with rice.
-
42
Or pasta..
-
43
Alternative to portabellas you can use straw mushrooms or button mushrooms.
