Stir-Fried Bok Choy and Lettuce with Mushrooms

Stir-Fried Bok Choy and Lettuce with Mushrooms
Photo by Becky Luigart-Stayner


  • 4 teaspoons canola oil, divided
  • 2 medium garlic cloves, thinly sliced
  • 1 teaspoon minced peeled ginger
  • 2 tablespoons oyster sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 cup boiling water
  • 8 dried shiitake mushrooms (about 2 ounces)
  • + 6 more ingredients
    • 8 heads baby bok choy, halved lengthwise
    • ½ cup fat-free, less-sodium chicken broth
    • ½ teaspoon sugar
    • ½ teaspoon cornstarch
    • 1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
    • 1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)

1. Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside. 2. Combine soy sauce, wine, and sugar in a small bowl, st...

View full recipe at My Recipes


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