Vegan Braised Chinese Mushrooms and Baby Bok Choy

Name: Vegan Braised Chinese Mushrooms and Baby Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetarian oyster sauce or stir-fry sauce, like Lee Kum Kee brand (sold at Asian markets or on Amazon.com); 1 tablespoon soy sauce; 1 1/2 teaspoons sugar; 1 teaspoon sesame oil; 1/2 cup vegetable broth or water; 1 teaspoon rice wine or dry sherry; 14 Chinese dried mushrooms, soaked in warm water until softened, stemmed and squeezed dry, or fresh shiitake mushrooms, stemmed; 2 tablespoons vegetable oil; 1 teaspoon cornstarch; 14 baby bok choy; 2 scallions, white part only, minced

Servings: persons

1 teaspoon vegetarian oyster sauce or stir-fry sauce, like Lee Kum Kee brand (sold at Asian markets or on Amazon.com)
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
1/2 cup vegetable broth or water
1 teaspoon rice wine or dry sherry
14 Chinese dried mushrooms, soaked in warm water until softened, stemmed and squeezed dry, or fresh shiitake mushrooms, stemmed
2 tablespoons vegetable oil
1 teaspoon cornstarch
14 baby bok choy
2 scallions, white part only, minced

1
In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry.
2
Mix well, and reserve.
3
Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil.
4
Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering.
5
Add mushrooms, and stir-fry for 2 minutes.
6
Add reserved sauce, and reduce heat to low.
7
Cover, and simmer for 20 minutes, turning mushrooms over once or twice.
8
If the pan becomes dry, add 1 to 2 tablespoons water.
9
In a small bowl, combine cornstarch with 2 teaspoons water, and mix well.
10
Add to the mushrooms.
11
Stir gently for 30 seconds, until mushrooms are glossy.
12
Cover, and turn off heat.
13
Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1 1/2 minutes.
14
Drain well and arrange on a platter with the leaves pointed toward the center.
15
Place the mushrooms in the center, and garnish with chopped scallions.
16
If desired, serve with rice.

175

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 11 ingredients. The key ingredients include: 1 teaspoon vegetarian oyster sauce or stir-fry sauce, like Lee Kum Kee brand (sold at Asian markets or on Amazon.com), 1 tablespoon soy sauce, 1 1/2 teaspoons sugar, 1 teaspoon sesame oil, and more.

Yes, Vegan Braised Chinese Mushrooms and Baby Bok Choy falls under the Vegetarian 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!