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Stir-Fried Enoki Mushrooms with Bok Choy
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Stir-Fried Enoki Mushrooms with Bok Choy

Korean: 팽이버섯계란국

"Easy stir-fried enoki mushrooms with bok choy side dish. Healthy Korean recipe with sesame oil."

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Estimated Nutrition

Calories 83 kcal
Carbs 10.9g
Protein 2.6g
Fat 4.4g

Ingredients

  • Enoki mushrooms

    70g

  • Bok choy

    50g

  • Sesame oil

    2g

  • Vegetable oil

    2g

  • Cornstarch slurry

    6g

  • Salt

    To taste

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Local Substitutes

Instead of 팽이버섯 (Enoki mushrooms)

Use: Oyster mushrooms or button mushrooms

Reason: Similar umami flavor and texture when cooked

Instead of 청경채 (Bok choy)

Use: Spinach or Swiss chard

Reason: Similar leafy green vegetable with mild flavor

Instead of 물전분 (Cornstarch slurry)

Use: Cornstarch mixed with water

Reason: Direct equivalent for thickening

🧑‍🍳 Cooking Instructions

  1. 1

    Trim the base of enoki mushrooms and cut into 4cm pieces

  2. 2

    Remove outer leaves of bok choy, halve lengthwise, and cut to match mushroom length

  3. 3

    Blanch mushrooms and bok choy in boiling water until tender

  4. 4

    Heat oil in a pan and stir-fry the blanched vegetables

  5. 5

    Add cornstarch slurry to thicken the sauce

  6. 6

    Drizzle sesame oil and serve

Serve in a Korean School Tray

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