Countdown to Chinese New Year: Braised Bokchoy with Mushrooms


Only a few days until the 2009 Chinese New Year. January 26  starts the Year of the Ox. I thought I’d post some of our favorite chinese recipes to start the celebration. Who doesn’t like Chinese food? Okay, don’t answer that.  Just enjoy this recipe.


  • 1/2 cup shiitake mushrooms
  • 6 stalks baby bokchoy, cut lengthwise
  • 1 bell pepper, sliced thinly (red, yellow, green or orange–or all of them!)
  • 1/2 cup chicken broth (or water)
  • 2 tbs oil for sauteeing
  • 2 tbs soy sauce
  • 1 tsp sugar
  • 2 tbs dry sherry or chinese wine
  • 2 tsp cornstarch


  1. If using dried mushrooms, soak in enough warm water until soft.  Set aside.
  2. In wok or skillet, heat oil. Stir fry bokchoy and pepper for 2 minutes.
  3. Add mushrooms, chicken broth, soy sauce and sugar. Cover and cook for 3 – 5 minutes.
  4. Blend dry sherry into cornstarch. Stir into vegetable mixture. Cook and stir until thickened.
  5. Serve warm over rice or with fish or meat.

Note: You can also add bamboo shoots, bean sprouts and/or water chestnuts (for added crunch)!

Be Sociable, Share!

Related Posts

» Tangled Noodle said: { Jan 17, 2009 - 09:01 }

Oh, this looks so delicious for such an easy recipe!

» Tita Olive said: { Jan 18, 2009 - 06:01 }

Ooooh I love this. It makes me drool. Promise!

Post a Comment