• 1 tbsp low-sodium soy sauce
• 2 tsp sesame oil
• 1 1/2 tsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1 tsp hot chili sauce
• 2 tsp vegetable oil
• 8 oz whole oyster mush-rooms
• 6 baby bok choy
• 1 tsp toasted sesame seeds
The combined flavours of bok choy, mushrooms and this sesame sauce is outstanding.
I use whole oyster mushrooms for appearance as well as texture. Feel free to substitute other mushrooms, but it is best to slice them in large pieces.
I love to serve this alongside a fish or chicken dish.
1. Combine the soy sauce, sesame oil, oyster sauce, sugar, garlic, ginger and chili sauce in a small bowl and set aside.
2. Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Add the mushrooms and sauté for 5 minutes or until tender. Add the sauce and cook for 2 minutes, until slightly thickened.
3. Place a shallow layer of water in a large saucepan and bring to a boil. Place the bok choy in the saucepan, cover and cook for 2 minutes or just until it is bright green.
4. Drain well and place on a serving dish. Top with the sautéed mushrooms and sesame sauce, sprinkle with sesame seeds and serve immediately.