Every other week, we buy bags of vegetables at the Chinese supermarket. We don’t usually buy the bunches. Instead, they have pre-packed bags that are already portioned out. It’s perfect for the 2 of us. Each bag has enough for 4 servings (not necessarily an actual serving) with leftovers to pack for work. I think there is about 2lbs in each pre-packed bag. We use half the bag if we do not want leftovers.
This week, we picked up some Shanghai bok choy. I’ve always made the veggies more or less the same way, however this time I had leftover mushrooms that I needed to use up, so I added that in. The mushrooms made this dish extra tasty!
Shanghai Bok Choy and Mushrooms
1-2 Tbsp oil
1 lb Shanghai bok choy or baby bok choy
1 tsp minced garlic
1 cup sliced baby portabella mushrooms
1 Tbsp soy sauce
1 tsp oyster sauce
1. Slice of the ends, rinse and clean the bok choy. Clean and slice the mushrooms.
2. Add oil into a hot wok. Add the garlic, sauté for a few seconds. Add the bok choy to the wok. Stir-fry for 2-3 minutes. Add soy sauce and oyster sauce. Add the mushrooms and continue to stir well until vegetables are tender.
3. Transfer to plate and serve.