Comments on: Bok Choy and Mushroom Stir Fry

By: Mich

Mich — Sun, 31 Mar 2024 19:41:18 +0000

Looks scrumptious!! Saving – our baby bok choy is almost ready to pick and I’m compiling a list of recipes – this will be my first. From reading the ingredients and technique, I’m sure this will be 5 stars, will leave feedback when I make it. Thank you!

By: April

April — Sat, 30 Mar 2024 12:03:19 +0000

This recipe is so delicious!!

By: Kerry Gubits

Kerry Gubits — Fri, 22 Mar 2024 12:43:27 +0000

Great recipe! I make it often, adding tofu to make it a main dish. Adding cashews also for crunch. Thank you.

By: Elizabeth

Elizabeth — Fri, 02 Feb 2024 21:06:38 +0000

YUM. .. thank you

By: Claudia Dohmen

Claudia Dohmen — Sun, 21 Jan 2024 17:52:26 +0000

Love this recipe! What a nice combo. Super delicious. Thank you so much.

By: Ana mabaaref

Ana mabaaref — Tue, 16 Jan 2024 23:57:53 +0000

This recipe came out decent but I feel like it was lacking something. Maybe some black vinegar, or Shaoxing wine, or another ingredient that expands the flavor profile beyond just sweet and salty. If it wasn’t vegetarian I would say to substitute the vegetarian oyster sauce for the real stuff to get some added funkiness. Even a star anise thrown in along with the peppers might do the trick. While the sauce wasn’t quite as “finger-licking good” as what you get from an exceptional batch of Chinese stir-fry, nonetheless, it still made for a nice meal and was a good way to use up half a bag of baby bok choy.

By: Maggie Zhu

Maggie Zhu — Mon, 11 Dec 2023 14:44:39 +0000

In reply to Sue L. You can make ahead, but the bok choy will lose some color and look a bit droopy. I'm not sure if you plan to heat it up when you serve it. If yes, I would slightly undercook the bok choy so they won't be too soggy when you're heating it up.

By: Sue L

Sue L — Sun, 10 Dec 2023 15:32:10 +0000

I am thinking about making this for a work party but was wondering if I could make ahead?

By: Kelly McCoy

Kelly McCoy — Thu, 26 Oct 2023 15:34:28 +0000

Made this recipe and it was great! I altered it slightly by making it with chicken. I sliced up a couple of chicken breasts and marinated it in a couple tablespoons of shaoxing rice wine, some cornstarch and salt (as per Maggie’s recommendation in the comments). I cooked off the cabbage, mushrooms and chicken separately (just cooked the chicken halfway so it would finish later in the sauce), and then added them all back to wok with the sauce and slurry. It turned out delicious. My boyfriend loved it!

By: Yvonne

Yvonne — Sun, 15 Oct 2023 17:47:17 +0000

Made this for the first time and I love it. Tastes like in the restaurant