Prep 10 mins
Cook 10 mins
I enjoy steamed side dishes since they don't require a lot of attention while cooking. This is especially helpful in a chinese meal where a stir-fry dish is so demanding of my attention. This recipe is from the Lee Kum Kee weekly recipe list.
- 1 lb bok choy, cut and cleaned
- 2 ounces shiitake mushrooms, sliced
- 1 lb tofu, cut into 1-inch squares
- 4 tablespoons oyster sauce
- 2 tablespoons sesame oil (Blended)
- 1 tablespoon water
- Steam tofu, bok choy and shitake mushrooms for 10 minutes. Drain.
- Combine Oyster Sauce, Sesame Oil and water in a bowl, whisk together.
- Pour sauce mix over steamed tofu and vegetables.
Made it for Chinese New Year family dinner, which was pot luck this year because the family matriarch was not in town to cook. Substituted tofu with oyster mushrooms, at the insistence of elder sister because she claimed that tofu was a weird item to put in with bok choy and mushrooms. We also used an electric steamer, which cooked the bok choy in about 8 minutes as opposed to 10. Maybe south-east asian oyster sauce is too salty in comparison to oyster sauce found in the U.S. - I followed the recipe for the sauce exactly and my family found it too salty. Will do again, because it is really easy and will try with onions and/or cilantro next time.
Quick and simple. I think it's perfect for a main dish as well as a side. I had to use baby bella mushrooms (and doubled the amount), but otherwise made no changes. I like the previous reviewers suggestion about adding onions and cilantro. I'll do, too, that next time. Thanx!
OUTSTANDING! There is so much flavor in this soooo simple dish! Hubby and I loved it! I chopped the shitake mushrooms into 1/4 inch pieces instead of slicing. Next time I will add more mushrooms. Maybe try it with some kind of onion such as green onion or sweet. Also try it with cilantro or basil. I used baby bok choy and hard tofu. I made the mistake of not cutting the tofu into small pieces. I can hardly wait to cook it again.