Stir-fried pak choi with Chinese mushroom sauce

Stir-fried pak choi with Chinese mushroom sauce

Chinese Unchopped
15 mins
Cooking time
60 mins
Martin Poole

This classic Cantonese combination works either as a lovely accompaniment to any meal or as a substantial main course with a side of rice. The meatiness and varied textures of the different mushrooms give it a great bite and a real depth of flavour. Use whatever type of mushroom you can find in season – they all taste good!


Quantity Ingredient
a thumb-size piece ginger
150g wild mushrooms, trimmed
300g pak choi
6 shiitake mushrooms, soaked, drained and soaking water reserved, (see Tip)
1 teaspoon sesame oil
2 tablespoons vegetable oil
A pinch salt
a handful roughly chopped coriander, to garnish

The sauce

Quantity Ingredient
1 1/2 tablespoons vegetarian oyster sauce or oyster sauce
1 tablespoon light soy sauce
2 tablespoons shaoxing rice wine
1/2 teaspoon dark soy sauce
1/2 teaspoon granulated sugar


  1. Finely slice the ginger and chop the fresh mushrooms into chunks. Slice the pak choi lengthways into quarters.
  2. Mix the sauce ingredients together in a ramekin or small bowl. Pour 300ml of the reserved mushroom soaking water into a separate bowl.
  3. BUILD YOUR WOK CLOCK: place the sliced ginger at 12 o’clock, then arrange the soaked mushrooms, sauce bowl, mushroom soaking water, fresh mushrooms, sesame oil and pak choi clockwise around your plate.
  4. Heat 1 tablespoon of oil in a thick-based saucepan or clay pot to a medium heat, add half the ginger and the soaked mushrooms to the pan and fry for 2–3 minutes until the ginger has softened and is fragrant. Pour over the sauce and bring to a vigorous boil, then add the mushroom soaking water, bring to a simmer and cook for 40 minutes, or until the sauce has reduced by half.
  5. Five minutes before the mushroom sauce is ready, heat a wok over a medium-high heat, add the wild mushrooms and flash-fry for 1 minute, until the mushrooms are lightly browned on the edges. Tip the mushrooms into the sauce and leave to simmer.
  6. Return the wok to heat, add the remaining 1 tablespoon of vegetable oil and heat until smoking-hot. Add the remaining ginger and stir-fry for 20 seconds, then add the pak choi and stir-fry for 1 minute.
  7. Add 2 tablespoons of water, season the pak choi with a pinch of salt, drizzle over the sesame oil and cover with a lid. Cook for a further 1–2 minutes, until the pak choi leaves are wilted but the stalks still retain their vibrant green colour.
  8. Remove the pan from the heat and arrange the pak choi in layers on a large serving plate. Pour over the mushroom sauce and garnish with a little coriander.


  • To rehydrate dried mushrooms, cover them in 300ml hot water and leave to soak for at least 1 hour (preferably overnight). Drain them before using, reserving the soaking water for use in your recipe, if necessary.


  • While wild mushrooms give this dish a nice mix of textures and flavours, if you can’t find them regular button mushrooms will work fine.
School of Wok
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