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Bok Choy and Oyster Mushrooms

A perfect light lunch or the best addition to a million dishes. Try putting the leftovers in ramen, with noodles, rice or add some protein. The options are limitless.
4.56 from 18 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 people


  • Large Cast Iron Pan
  • Small Metal Bowl


  • 3 cups Mini Bok Choy
  • 2 cups Oyster Mushrooms Basically one full pack from your local asian grocer
  • 4 Shallots
  • 1 tbsp White Sugar
  • 1 tbsp Sesame Oil
  • 2 tbsp Chili Oil
  • 1 tbsp Oyster Sauce
  • 3 tbsp Soy Sauce
  • 1 tbsp Dark Soy
  • 2 tbsp Scallion Oil Neutral oil works here too
  • Sesame Seeds and Furikake to garnish


  • Place cast iron on stove and set to Medium. Dry sautee the mushrooms for about 5 minutes per side.
  • While mushrooms are cooking slice the shallots and cut the bok choy down the centre.
  • When mushrooms have a bit of browning add the shallots and scallion oil.
  • Satuee the mushrooms, shallots and oil together for about 5 minutes then add the bok choy and the sauce.
  • Sautee all together for one last time, about 5 minutes. Top with fried onions, furikake and serve.