Vegan Braised Chinese Mushrooms and Baby Bok Choy Recipe (2024)

The Baby Bok Choy I can get in Honolulu is grown in soil, so there is dirt between the lower leaf stems, requiring a full dismantling of the head. Hydroponically grown or aqua cultured would keep them clean. Garlic and ginger would make this a classic Chinese dish.

the vegetarian lee kum kee oyster sauce that the author of this recipe calls for is actually vegan... no worries

Delicious and made without scallions. surprised there was no garlic--used regular sliced mushrooms, fairly thickly cut.

It should go without saying that many vegetarians and vegans will consider oyster sauce off limits, there are Veg options available, but be careful when getting oyster or stir-fry sauce, it's common for it to contain beef or chicken broth!

Loved this as dried sh*takes is one of my favorite foods. Never to leave well enough alone: I added a star anise, a couple of dried red peppers, a dollop of dark soy sauce and used the mushroom soaking liquid as the broth.

I get my bok choy at the local Chinese market...usually full of dirt... I slice in half and soak it , works out pretty good, and the presentation remains intact...delicious mushrooms

I added some big chunks of peeled fresh ginger (that were easy to pluck out at the end) and some smashed garlic. I also used fresh shiitakes but I have made similar with dried and they are different but but both delicious!

Oyster Sauce in any form may be vegan, but I do not think it is vegetarian! Am I wrong about this? For me, anything that comes from a living thing (Oysters in that category) is not vegetarian. Comments welcome!

a little intimidated by bok choy as don't cook it often - but was perfect. I used just button mushrooms as that's what I had - cut down the sugar -and skipped the corn starch (as was using it for tofu already) - served with panned roasted tofu and sweet potatoes (NYT also) - really nice

This is easy and delicious, though I just mixed mine together in a big bowl. I have never known how to cook baby bok choy, and always overdo it--this was perfect (a bit of a "Duh!" moment). Used fresh shiitake caps. But who eats 7 baby bok choys at one sitting? This serves more like 6, I think.

I used fresh shiitake; i was not expecting this to taste as good as it did. The mushrooms soak up the sauce and turn out melty, a flavorful compliment to the plain bok choy. I had a hard time cleaning out the dirt from my baby bok choy as well, but I would repeat this recipe as it tasted like the Chinese restaurant version. Maybe I'll try blanching in vegetable stock though for some added flavor & doubling the mushrooms, cause they're so delicious.

I get my bok choy at the local Chinese market...usually full of dirt... I slice in half and soak it , works out pretty good, and the presentation remains intact...delicious mushrooms

I added shrimp with garlic, ginger, and a pinch of red pepper flakes and served it over brown rice. Quick, easy and delicious weeknight meal.

Loved this as dried sh*takes is one of my favorite foods. Never to leave well enough alone: I added a star anise, a couple of dried red peppers, a dollop of dark soy sauce and used the mushroom soaking liquid as the broth.

I know this is not Asian but I served this with red quinoa for additional protein. It was really good! (Apologies to the purists!)

It should go without saying that many vegetarians and vegans will consider oyster sauce off limits, there are Veg options available, but be careful when getting oyster or stir-fry sauce, it's common for it to contain beef or chicken broth!

Excellent! I like to chop even baby bok choy and use arrowroot instead of cornstarch.

The Baby Bok Choy I can get in Honolulu is grown in soil, so there is dirt between the lower leaf stems, requiring a full dismantling of the head. Hydroponically grown or aqua cultured would keep them clean. Garlic and ginger would make this a classic Chinese dish.

Delicious and made without scallions. surprised there was no garlic--used regular sliced mushrooms, fairly thickly cut.