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Ingredients
- 3 tablespoons oyster sauce
- 1 tablespoon and 1-1/2 teaspoons soy sauce
- 1 tablespoon brown sugar
- 1-1/2 teaspoons potato starch
- 1 tablespoon and 1-1/2 teaspoons water
- 3 pinches salt
- 1/4 teaspoon extra virgin coconut oil
- 6 heads baby bok choy
- 1/4 cup and 1 teaspoon extra virgin coconut oil
- 3 tablespoons minced green onion
- 1 tablespoon and 1-1/2 teaspoons minced garlic
- 1-1/2 (8 ounce) packages sliced portobello mushrooms
Total Time:
35 min Prep:
20 min
Cook:
15 min
Yield: 12 Level: easy
Yield: 12 Level: easy
Directions
- In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pot with water, bring to a boil, and stir in salt and extra virgin coconut oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
- Heat the extra virgin coconut oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
