Mushroom and Bok Choy Stir Fry

Today i would like to share a quick-and-easy mushroom and bok choy fry with you guys. This healthy vegetable entremots is seasoned with solely oil, salt and ground black pepper, permits you to style the fragile flavor of all the ingredients!

I like paring the bok choy with mushroom with creating a stir-fry. For this dish, I used king agaric. it's a firm and meaty texture; the tastes is delicate and might be delineated  as sweet and nutty.

King agaric has the advantage of remaining firm once sauteed. What I usually do is cutting them into skinny slices and pan cookery till they gently brunet  before stir cookery with the vegetables for an upscale, targeted flavor.

To prevent the dish from turning into a watery cook, I whisked slightly of potato starch with water and poured into the pan at the top. It helps to thicken the dish and provides the bok choy a brighter color.

This contemporary fry may be nice entremots to serve aboard a bold-flavored meat dish.

I hope you get pleasure from creating this tasty mushroom and bok choy fry reception. If you wish this formula, please leave a rating and share it along with your friends!

INGREDIENTS

• 1 pound shanghai bok choy, rinsed and separate the leaves from the stems
• half pound king oyster mushrooms (or king trumpet mushrooms), sliced and pat dry
• 2 cloves garlic, sliced
• 3 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

For thickening:

• 1 teaspoon potato starch
• 2 tablespoons water

INSTRUCTIONS

1. Whisk potato starch and water in a small container, set aside.
2. Heat 1 tablespoon oil in a skillet over medium-low heat, lay the king oyster mushroom slices evenly onto the pan and season with salt and pepper to taste, pan fry until both sides are lightly browned and set aside.
3. In the same skillet, pour in 2 tablespoons oil, turn to medium-high heat, add in the garlic, sauté for 30 seconds or until fragrant.
4. Keep the heat at medium-high, add in the bok choy and stir fry 1-2 minutes until soft.
5. Add the mushroom back into the pan, toss in 1 teaspoon salt and black pepper, stir to mix well.
6. Pour the starch water around the pan, stir fry for another minute before removing from heat.
7. Plate and enjoy over rice.

Source : https://www.spicetheplate.com/veggie/mushroom-bok-choy-stir-fry/