I’m still working on my cookbook. Today I made Asian Mushrooms and Bok Choy, Spicy Poke, and Mexican Cocktail. I also had a small order for my friend to complete. I want to share the recipe to the Asian Mushroom side dish. It’s simple and perfect for when you have little time but want something that tastes complicated and is a side dish that makes you feel good. I love mushroom and I try to incorporate a variety into any dish I can.
Mushrooms have a plethora of nutrients, low in calories, and have been found to have cancer fight properties. So try a variety and see which type you love the best and serve them up often.
12 pcs of Eringi (oyster mushrooms)
1 tbsp sesame oil, to sauté
1/2 Bok Choy
1 cup water
2 tsp sugar
2 tbsp oyster sauce
2 tbsp soy sauce
2 tsp sugar
Thinly slice the Eringi. Break the Bok Choy into large pieces.
In a large fry pan, lightly sauté the Bok Choy. Cook until slightly wilted. Arrange them on a serving platter.
In the same fry pan, heat the sesame oil. Add the Eringi and sauté. In a mixing cup, whisk together the water, cornstarch, oyster sauce, soy sauce, and sugar. Once the Eringi are slightly soft, pour the sauce over the Eringi. Bring the sauce to a light boil for 2 minutes. Lower the heat and sauté for two more minutes. Remove from heat and place the Eringi on the serving platter with the Bok Choy. Serve immediately.