November 20, 2014

Bok Choi, Shitake Mushroom and Tokwa in Oyster Sauce

One of the foods that caught my attention in one of the seminars I attended is this bok choi with shitake mushrooms with sauce. I forgot to note the name so I cannot search in the internet a particular recipe for it.

Last week, I tried making a copycat of the said dish but I added tokwa or tofu for a change.

One dilemma for me is how to make the sauce. Relying on what I remember about the taste, I can taste the presence of oyster sauce and the finished product is almost the same.

Here it is:
Bok Choi and Shitake Mushroom in Oyster Sauce


You will need:
1 bunch of Bok Choi, blanched
250 grams tofu or tokwa, cubed
1 can Shitake mushroom, sliced
2 tbsp. oyster sauce
2 tbsp soy sauce
1 medium-sized onion, chopped
2 cups water
2 tbsp cornstarch dissolved in 2 tbsp water
1 tbsp brown sugar
Dash of ground pepper

Here’s how to do it:
1. Stir-fry onion and Shitake mushroom in small amount of cooking oil.
2. Add soy sauce and continue stir-fying for about a minute.
3. Pour in water, brown sugar, ground pepper, and oyster sauce. Bring to boil.
4. Drop tokwa cubes and simmer for about two minutes.
5. Add the cornstarch mixture and simmer until sauce thickens and becomes transluscent.
6. Put the blanched Bok Choi and remove from heat.
7. Serve while hot.

Like this post? Subscribe to this blog by clicking HERE.

Let’s stay connected:


  1. My kids love to eat this dish. we cook it quite often at home. Sometimes we add fishcake or scallop.

  2. The presentation is really good! and look so delicious-:) and the recipe is not so complicated. I'll make this dish soon- Thanks for sharing:)

  3. Wow Daddy you are like Jewel in the Palace pala, by just tasting the food, you know na what are the ingredients! Galing!

  4. Yummeh! Yeah, that really looks good... and I love shitake mushrooms, so, you just made me hungry now! LOL

  5. Ang swerte naman ni Mommy Maye! Parang gusto ko tuloy magluto ng ganito later

  6. I heart shiitake mushroom and tofu. This can easily be my baon anyday of the week.. I just need to be acquainted with bokchoy.