Description
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
2 heads baby bok choy, halved
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
½ tsp red pepper flakes (optional)
¼ cup water
1 tsp cornstarch (mixed with 1 tbsp water)
1 tbsp sesame seeds (for garnish)
2 green onions, sliced
Directions:
Heat butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the mushrooms and cook for 4-5 minutes until they release moisture and start to brown.
Place the bok choy in the skillet, cut side down, and sear for 2 minutes.
In a small bowl, mix hoisin sauce, soy sauce, sesame oil, red pepper flakes, and water. Pour the sauce over the mushrooms and bok choy.
Cover and let simmer for 3 minutes, allowing the bok choy to soften slightly.
Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
Remove from heat and garnish with sesame seeds and sliced green onions.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 180 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare your ingredients: Mince the garlic, slice the mushrooms, halve the bok choy, and mix the cornstarch with one tablespoon of water to create a slurry.
- In a large skillet, combine the butter and olive oil over medium heat. Once the butter melts, add the minced garlic and sauté for 30 seconds until aromatic.
- Add the sliced cremini mushrooms. Cook for 4-5 minutes, stirring occasionally, until they have released their liquid and begun to brown.
- Place the bok choy halves into the skillet, cut-side down. Let them sear undisturbed for 2 minutes to develop a slight char.
- While the vegetables cook, whisk together the hoisin sauce, soy sauce, sesame oil, red pepper flakes, and ¼ cup of water in a small bowl.
- Pour the sauce mixture evenly over the mushrooms and bok choy. Cover the skillet and let it simmer for 3 minutes to steam the bok choy until tender-crisp.
- Give the cornstarch slurry a quick stir and add it to the skillet. Cook, uncovered, for 1 more minute, stirring constantly, until the sauce thickens and coats the vegetables.
- Remove from heat. Garnish generously with sesame seeds and sliced green onions before serving.
Serving Suggestions
This versatile dish pairs beautifully with several bases. For a classic pairing, serve it over a bed of steamed jasmine rice or cauliflower rice for a low-carb option. It also makes an excellent filling for lettuce wraps or a flavorful topping for udon or soba noodles. To complete the meal, add a simple side like a cucumber salad or steamed edamame.
How-to Summary
Sauté garlic in butter and oil, then cook mushrooms until browned. Add bok choy, cut-side down, to sear. Pour a sauce of hoisin, soy, sesame oil, and water over everything, cover, and simmer. Thicken with a cornstarch slurry, then garnish with sesame seeds and green onions.
Frequently Asked Questions
Can I use a different type of mushroom?
Yes, white button or shiitake mushrooms work well. Shiitakes will add a deeper, earthier flavor.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of water if the sauce has thickened too much.
Is this recipe gluten-free?
It can be, but you must use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and ensure your hoisin sauce is gluten-free.
My sauce is too thick. How can I fix it?
Simply thin it out by stirring in an additional tablespoon or two of water or vegetable broth until you reach the desired consistency.
Can I add a protein to this dish?
Absolutely. For a complete meal, add thinly sliced chicken breast, shrimp, or cubed tofu when you cook the mushrooms to ensure they are fully cooked through.
Common Mistakes to Avoid
- Crowding the Pan: Avoid adding too many mushrooms at once, as they will steam instead of brown. Cook in batches if your skillet is small.
- Overcooking the Bok Choy: The bok choy should be tender but still retain a pleasant crunch. Simmer just until the stems are fork-tender.
- Adding Cornstarch Directly: Never add dry cornstarch directly to the hot sauce, as it will form lumps. Always mix it with cold water first to create a smooth slurry.
- Using High Heat: Cooking the garlic over too high a heat will cause it to burn and become bitter. Maintain a steady medium heat.
Conclusion
This Garlic Butter Mushrooms and Bok Choy recipe is a testament to how a few simple ingredients can create a restaurant-quality dish in under 20 minutes. The combination of savory, umami-rich sauce with tender vegetables is both comforting and elegant. It’s a reliable side dish or a satisfying main that you’ll find yourself returning to again and again. Give it a try and enjoy the delicious, complex flavors of this easy skillet meal.