Bok choy and shitake stir-fry




Prep Time


Cook Time

Start this recipe an hour prior to cooking so you have time to soak the dried shitake mushrooms. It makes a great side dish or can be served with rice or noodles.



For the bok choy and shitake stir-fry

  • 15g dried shitake mushrooms – sliced
  • 2 cups boiling water
  • 3 tablespoons oyster sauce
  • 2 teaspoons Chinese cooking wine or mirin
  • 1 teaspoon soy sauce
  • 1 tablespoon cooking oil
  • 3 cloves garlic – crushed
  • 500g bok choy or pak choy – quartered lengthwise
  • 1 teaspoon cornflour
  • 2 teaspoons water


For the bok choy and shitake stir-fry

  • Cover the dried mushrooms with the boiling water and leave to soak for 1 hour. Drain, reserving about ⅔ cup of the liquid in a small bowl or jug.
  • Add the oyster sauce, cooking wine or mirin and soy sauce to the reserved soaking liquid and mix well.
  • Heat the oil in a pan or wok over a medium-low heat. Add the garlic and cook for 20 seconds.
  • Add the mushrooms and the oyster sauce mixture and simmer for 4 minutes.
  • Increase the heat and add the bok choy or pak choy. Cover and cook for 1 minute. Turn the greens and cook for another minute or until done to your liking
  • Mix the cornflour and water to make a slurry. Add to the pan and simmer, stirring, until the sauce is thickened. Serve immediately.