Equipment
Ingredients
Main
- 30 ml vegetable oil
- 15 g garlic, minced
- 5 bok choy, roughly chopped
- 10 shiitake mushrooms, whole caps
- 6 g sugar
- 120 ml chicken stock
- 120 ml water
- 30 ml fish sauce
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 124 kcal
- Protein
- 5 g
- Carbohydrates
- 9 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 689 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 1 mg
- Potassium
- 651 mg
- Calcium
- 158 mg
- Iron
- 1.6 mg
- Magnesium
- 23 mg
- Phosphorus
- 56 mg
- Zinc
- 0.5 mg
- Vitamin A
- 266 mcg
- Vitamin C
- 62 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.12 mg
- Niacin
- 2.1 mg
- Folate
- 10 mcg
- Water
- 99 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the wok over high heat and add the vegetable oil once the pan begins to smoke.
Add the minced garlic to the oil and stir for 10 seconds until it becomes fragrant.
Add the bok choy to the wok and stir-fry for 2 minutes until the leaves soften and the stems develop light brown edges.
Incorporate the shiitake mushrooms and sugar into the mixture and stir-fry for another 2 minutes.
Pour in the chicken stock, water, and fish sauce, then cook until the bok choy is tender-crisp.
Transfer the vegetables and sauce to a serving dish and serve immediately.
Chef's Notes
- For the best flavor and texture, use fresh, firm bok choy and plump shiitake mushrooms. Avoid bok choy with wilting leaves or brown spots.
- Ensure your wok is smoking hot before adding the oil. This high heat is crucial for achieving the characteristic 'wok hei' (breath of the wok) flavor and preventing the vegetables from steaming instead of searing.
- Don't overcrowd the wok. If you're doubling the recipe, cook in batches to maintain high heat and ensure proper searing.
- The sauce should reduce to a light glaze that coats the vegetables. If it's too thin, let it bubble a bit longer; if too thick, add a tablespoon of water or stock.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Reheat in a hot skillet for 1-2 minutes or microwave until warm.
Troubleshooting
Garlic burned and tastes bitter
Cause: The wok was too hot or the garlic was cooked too long before adding vegetables.
Fix: Cannot be fixed; discard and restart if bitterness is strong.
Prevention: Have all ingredients ready and add the bok choy immediately after the garlic smells fragrant.
Bok choy is soggy rather than crisp
Cause: The pan was not hot enough or was overcrowded, causing the vegetables to steam.
Fix: Cannot be fixed.
Prevention: Ensure the oil is smoking before adding ingredients and cook in batches if using a small pan.
Cultural Context
Bok choy and shiitake mushrooms are staple ingredients in Chinese cuisine, often prepared simply to highlight their natural flavors. This dish is a common example of a quick and healthy stir-fry, frequently served as part of a larger meal to complement richer dishes.
