Bok Choi, Shitake Mushroom and Tokwa in Oyster Sauce

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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

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.