Chinese Mushroom Stir-Fry
This homestyle vegan Chinese dish features tender mushrooms, bamboo shoots, and crisp baby bok choy with aromatic herbs and a savory sauce. It’s quick to whip up at a moment’s notice and allows for easy ingredient substitutions. Master this recipe and eliminate an excuse not to eat home-cooked veggies.
Servings: 4
Ingredients
- 1 Tablespoon oil
- 1 pound brown mushrooms sliced
- 5 ounces bamboo shoots drained, (1 short can)
- 1/2 pound baby bok choy stalks cut into quarters or eighths depending on size
- 2 green onions finely chopped
- 4 cloves garlic minced
- 1 Tablespoon ginger minced
Sauce
- 3 Tablespoons vegan oyster sauce
- 2 Tablespoons Shaoxing wine or dry sherry
- 2 Tablespoons soy sauce
- 1/3 cup vegetable broth
- 2 teaspoons maple syrup
- 2 teaspoons cornstarch
Instructions
- Combine the ingredients for the sauce in a bowl. Stir until fully combined.
- Heat oil in a nonstick skillet over medium heat. Add ginger, garlic, and green onion. Stir for 2 minutes. Add the mushrooms and stir for 2 minutes. Add the bamboo shoots and stir for 3 minutes. Add the baby bok choy, stir well, cover skillet, turn to low heat cook for 3 minutes.
- Remove skillet from heat. Give the sauce another stir to make sure the ingredients are well combined. Pour the sauce into the skillet and stir well until it reaches the desired consistency.
- Serve immediately.
Notes
This recipe produces a bit of extra sauce. If you prefer a less saucy dish, you can gradually add the sauce until it contains the desired amount.
This recipe assumes you have a large skillet, at least 12 inches or 30 centimeters in diameter. If your skillet is smaller than that you may need to cook in batches.
Vegan oyster sauce can be labeled in a few different ways. "Vegetarian oyster sauce" is one. "Vegetarian stir fry sauce" is another. These are typically made from shiitake mushrooms.
There are two types of Shaoxing wine - the regular type and the "cooking" type. The "cooking" type includes a lot of added salt, which will greatly affect the flavor of the dish (it may be inedibly salty). You should use the regular unsalted wine for this recipe.
If you substitute dry sherry for the Shaoxing wine, also make sure the sherry does not contain salt.