Simple Bok Choy and Oyster Sauce Donburi
Easy Bok Choy and Oyster Sauce Rice Bowl Recipe
While stir-fried bok choy with oyster sauce is delicious, making it into a rice bowl transforms it into a satisfying one-dish meal. This recipe combines the crisp texture of bok choy with the sweetness of corn, the pop of peas, and the earthy aroma of mushrooms, all coated in a savory oyster sauce. It’s quick, delicious, and perfect for a busy lunch or dinner, offering a well-balanced meal.
Main Ingredients- 2 bowls cooked rice, warm
- 2 heads bok choy
- 60g canned corn, drained
- 40g frozen peas
- 2 mushrooms (e.g., button or cremini)
Cooking Instructions
Step 1
Begin by preparing your vegetables. Wash the mushrooms thoroughly and slice them thinly, about 0.5cm thick. For the bok choy, trim the base, separate the leaves from the stems, and cut them into bite-sized pieces, about 4-5cm long. You can cut the stems slightly smaller than the leaves, as they take longer to cook, or even stir-fry them separately for more even cooking.
Step 2
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the drained canned corn and the thawed peas. Stir-fry for about 1 minute. This step helps to remove excess moisture from the vegetables, enhancing their texture.
Step 3
Add the sliced mushrooms to the pan and continue to stir-fry for another 1-2 minutes, until they soften slightly. The fragrant aroma of the mushrooms will add depth to the dish.
Step 4
Now, add the prepared bok choy to the pan. Increase the heat to high and stir-fry quickly. Bok choy cooks very fast; you want to cook it for only about 30 seconds to 1 minute, just until it turns bright green and is slightly tender but still crisp. Avoid overcooking, as it will become mushy.
Step 5
Pour 1 cup of water and 2 Tbsp of oyster sauce into the pan. Stir everything together to combine the ingredients with the sauce. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 1-2 minutes, allowing the flavors to meld.
Step 6
Prepare the cornstarch slurry to thicken the sauce. In a small bowl, combine 1 Tbsp of cornstarch with 1 Tbsp of water. Stir well until completely smooth and there are no lumps. Ensuring the cornstarch is fully dissolved is key to achieving a smooth sauce.
Step 7
Gradually pour the cornstarch slurry into the simmering sauce while stirring continuously. Continue to stir until the sauce reaches your desired consistency. Be careful not to add too much slurry at once; you can add more if needed. The sauce should be thick enough to coat the back of a spoon lightly.
Step 8
Serve the delicious bok choy and oyster sauce donburi by spooning the prepared topping over a bowl of warm, cooked rice. For an extra touch, sprinkle some toasted sesame seeds on top if desired.
