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Bok choy & oyster mushrooms with pineapple

Method

  • Heat the  oil in a wok (or large non-stick pan) and quickly saute the garlic, chillies, ginger and lemongrass. Then add the bok choy, stock, pineapple, oyster sauce and soy. Toss well, cover and cook for 1-2 mins.
  • Add the mushrooms and briefly toss. Then cover and gently cook until wilted.
  • To serve, mound steamed rice in individual bowls and spoon the vegies on top.

Ingredients

  • 1 tbsp peanut oil
  • 1-2 garlic cloves, crushed
  • 2 small red chillies, seeded & finely sliced
  • 1 tbsp freshly grated ginger
  • 1 piece lemongrass, grated
  • 2-3 heads bok choy, halved lengthways
  • ¼ cup vegetable stock
  • ¾ cup drained pineapple chunks
  • a good splash of oyster sauce
  • a good splash of soy sauce
  • 1-2 packets oyster mushrooms

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm