Blue and white plate with bok choy and mushrooms

Bok Choy with Spicy Mushrooms

Bok choy is delicious, nutritious, and believed to bring good luck. You can get it along with Po Wing Hong shiitake mushrooms and Junzi Kitchen chili oil all at Pearl River Mart Foods.


  • 1 lb bok choy
  • 4-5 dried Po Wing Hong shiitake mushrooms
  • 1 tsp salt
  • 1-2 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • ½ inch fresh ginger, finely chopped
  • 1 tbsp Junzi Kitchen chili oil
  • 1 tsp shaoxing wine, optional
  • Toasted sesame seeds, to garnish

Recipe (serves 2 to 4)

  1. Soak the mushrooms in warm water for 20-30 minutes until softened
  2. Bring a large pot of water to boil and add salt
  3. Cut the bok choy in half lengthwise. Separate some of the larger leaves from the stem (this makes it easier to cook evenly).
  4. When the water comes to a boil, blanch all the bok choy leaves and stems for 1 minute, then scoop out and let drain
  5. Remove the mushrooms from the soaking liquid and cut into small pieces
  6. Add oil and minced garlic into a wok or large frying pan, then turn on heat. When lightly sizzling, add the blanched bok choy, tossing them to coat. Saute for 1-2 minutes and transfer to a serving plate.
  7. Pour more oil into the pan and saute the mushrooms with the chili oil and cooking wine for 2 minutes. Scatter on top of the bok choy along with a sprinkle of toasted sesame seeds.


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