Restaurant Style Bok Choy Stir Fry

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Have you ever gone into a Chinese restaurant and ordered the stir fry bok choy? Well, this is my take on it, and I think it tastes really similar! I’m so excited I was able to remake something I usually order!

I used to only think dried shiitake mushrooms were good, but ever since I discovered Trader Joe’s FRESH shiitake mushrooms, I’ve been IN LUV!

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Yes, I totally cannot stop using them because they are so delicious, and they taste just like the dried version, except I know this is healthier as it’s fresh (I keep hearing horror stories about how the dried versions are soaked in some horrible chemical…)

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Anyway, I really loved the bok choy in whole pieces, so I sliced it in a vertical way. Some people may prefer smaller pieces, so you can just dice it up if you want to.

Also, don’t forget to use the really huge bok choy if you’re only using two. Otherwise, you will need to add some more. Mine filled up a large bowl!

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Oh, and these bok choy is like, meant to be eaten with rice, so if you have some rice in the house, don’t forget to cook some up. It’s funny that whenever I go to the restaurants, the amount of vegetables I eat totally depends on how much rice I have. I NEED rice to eat with all the veggies. Does anyone else have the same problem?

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Restaurant Style Bok Choy Stir Fry

1 tablespoon extra light olive oil
4 fresh shiitake mushrooms
2 cloves garlic
2 large bok choy (3 medium or 4-5 small)
1/4 teaspoon Himalayan/sea salt
1 tablespoon cornstarch & 1 tablespoon water
1 teaspoon white cooking wine
1 teaspoon low sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon pure maple syrup
A few sprinkles ground pepper
A pinch of red pepper flakes
1 teaspoon white sesame seeds (garnish)

Remove the stems from the shiitake mushrooms and slice across to make 4-5 pieces. Peel the garlic and dice it finely. Toss both of them into the frying pan along with a tablespoon of olive oil.

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Chop the bok choy in half, then in half again and if it’s still too large, chop it in half again. Or, you can chop the bok choy in any sized pieces you desire.

Turn the heat on medium high (5-6) and fry the mushrooms and garlic for about 5 minutes. Add the bok choy and salt, then stir and let it cook for about 5 more minutes.

During this time, mix a tablespoon of cornstarch with a tablespoon water and mix well.

Next, add the cornstarch and water mixture, cooking wine, soy sauce, sesame oil, maple syrup and red pepper flakes. Stir it around and cook for about 4-5 minutes.

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Finally, add the pepper and spoon it out, then garnish with white sesame seeds (optional).

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Restaurant Style Bok Choy Stir Fry
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 4 fresh shiitake mushrooms
  • 2 cloves garlic
  • 2 large bok choy (3 medium or 4-5 small)
  • ¼ teaspoon Himalayan/sea salt
  • 1 tablespoon cornstarch & 1 tablespoon water
  • 1 teaspoon white cooking wine
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon pure maple syrup
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
  • 1 teaspoon white sesame seeds (garnish)

Instructions
  1. Remove the stems from the shiitake mushrooms and slice across to make 4-5 pieces. Peel the garlic and dice it finely. Toss both of them into the frying pan along with a tablespoon of olive oil.
  2. Chop the bok choy in half, then in half again and if it’s still too large, chop it in half again. Or, you can chop the bok choy in any sized pieces you desire.
  3. Turn the heat on medium high (5-6) and fry the mushrooms and garlic for about 5 minutes. Add the bok choy and salt, then stir and let it cook for about 5 more minutes.
  4. During this time, mix a tablespoon of cornstarch with a tablespoon water and mix well.
  5. Next, add the cornstarch and water mixture, cooking wine, soy sauce, sesame oil, maple syrup and red pepper flakes. Stir it around and cook for about 4-5 minutes.
  6. Finally, add the pepper and spoon it out, then garnish with white sesame seeds (optional).


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