Bok Choy And Mushrooms In Oyster Sauce Recipe by cookpad.japan
Cooking Instructions 1 Cut the leaves from the stalks of the bok choy. Break the stalks into about 6 pieces each. Separate the stalks and leaves. 2 Use a peeler to slice the carrot into thin ribbons. 3 Cut the shiitake into thick slices. Shred the shimeji and maitake. Thinly slice the garlic. 4 Mix the "A" ingredients. 5 Heat a pan over medium heat before adding the oil. Add the garlic. When it becomes aromatic, add the bok choy stalks. 6 Once the stalks soften, add the carrots and mushrooms. 7 Add bok choy leaves and stir-fry. Once they are coated in oil, add the mixed "A" ingredients. Toss until evenly combined, then it's done. 8 Transfer to a serving dish, then eat up! 1 Cut the leaves from the stalks of the bok choy. Break the stalks into about 6 pieces each. Separate the stalks and leaves. 1 Cut the leaves from the stalks of the bok choy. Break the stalks into about 6 pieces each. Separate the stalks and leaves. 2 Use a peeler to slice the carrot into thin ribbons. 2 Use a peeler to slice the carrot into thin ribbons. 3 Cut the shiitake into thick slices. Shred the shimeji and maitake. Thinly slice the garlic. 3 Cut the shiitake into thick slices. Shred the shimeji and maitake. Thinly slice the garlic. 4 Mix the "A" ingredients. 4 Mix the "A" ingredients. 5 Heat a pan over medium heat before adding the oil. Add the garlic. When it becomes aromatic, add the bok choy stalks. 5 Heat a pan over medium heat before adding the oil. Add the garlic. When it becomes aromatic, add the bok choy stalks. 6 Once the stalks soften, add the carrots and mushrooms. 6 Once the stalks soften, add the carrots and mushrooms. 7 Add bok choy leaves and stir-fry. Once they are coated in oil, add the mixed "A" ingredients. Toss until evenly combined, then it's done. 7 Add bok choy leaves and stir-fry. Once they are coated in oil, add the mixed "A" ingredients. Toss until evenly combined, then it's done. 8 Transfer to a serving dish, then eat up! 8 Transfer to a serving dish, then eat up! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Japanese Shrimp & Fish Tempura Easy Chocolate Frosting Roasted Cauliflower Pasta Whipped Butternut Squash Gratin Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Japanese Shrimp & Fish Tempura Easy Chocolate Frosting Roasted Cauliflower Pasta Whipped Butternut Squash Gratin Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Plump Inari Sushi Cran-orange Oats sunshines applesauce coffee cake Jiggly Coffee Jello Easy in a Microwave ! Budget-Friendly Orange Jello Okara Biscotti More Rice! Chicken Simmered with Grated Daikon Radish Beacon Ranch Mostaccioli Double-Layered Gelée de Mousse Mitarashi Dango with Tofu for Cherry-Blossom Viewing Plump Inari Sushi Cran-orange Oats sunshines applesauce coffee cake Jiggly Coffee Jello Easy in a Microwave ! Budget-Friendly Orange Jello Okara Biscotti More Rice! Chicken Simmered with Grated Daikon Radish Beacon Ranch Mostaccioli Double-Layered Gelée de Mousse Mitarashi Dango with Tofu for Cherry-Blossom Viewing