This simple stir-fry combines classic Chinese vegetables to create a distinctive dish that sings with the flavors of the bamboo shoots and bok choy. Braising the bamboo shoots and bok choy allows the flavors to permeate the whole dish.
Preparation time: 25 minutes
Cooking time: 20 minutes
Yield: 4 servings
1/2 cup chicken broth
1/4 teaspoon sugar
3 tablespoons oyster-flavored sauce
1 tablespoon cooking oil
1 clove garlic
3 slices ginger
8 to 12 medium fresh shiitake mushrooms
2 whole bamboo shoots
3 baby bok choy
1 teaspoon cornstarch
Combine the chicken broth, sugar, and oyster-flavored sauce in a bowl.
Place a wok over high heat until hot.
Add the oil, swirling to coat the sides.
Crush the garlic and ginger.
Add the garlic and ginger to the wok, then cook, stirring until fragrant, about 10 seconds.
Add the mushrooms and stir-fry for 1 minute.
Cut the bamboo shoots and bok choy lengthwise.
Add the bamboo shoots; stir-fry for an additional 1 minute.
Add the sauce; stir to mix thoroughly.
Reduce the heat to medium; cover and braise for 6 minutes.
Add the baby bok choy; cover and cook for 2 to 3 minutes.
Dissolve the cornstarch in 2 teaspoons water.
Add the cornstarch solution and cook, stirring until the sauce boils and thickens.
Tip: Some types of bok choy are rather short; go for those shorter types for this dish. The shorter ones allow you to sidestep cutting the leaves and stalks into crosswise chunks. Just slice them lengthwise into longer pieces.
Tip: Although you’re probably most familiar with canned sliced bamboo shoots, you can also find canned whole bamboo shoots or even fresh ones in tubs of water at Asian markets. The whole shoots are usually cone-shaped and about the size of an average palm.