How To Make Oyster Sauce Stir-Fry Bok Choy w/ Mushrooms, Pork & Quail Eggs | No Music Version | ASMR

This video introduce the recipe of how to make Stir-fried Bok Choy and Mushroomwith Oyster Sauce. The dashi broth from the mushrooms and pork combined with the umami of the oyster sauce gives the bok choy a deep taste.

The rich flavor of garlic and ginger,chili pepper, and the thick texture with potato starch make it Chinese style.

It is a very delicious dish that can be eaten with white rice or as a topping for noodles such as champon. Of cause it's great as the side dish for beer or sake!

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00:32 How To Boil Quail Eggs
02:43 How To Prep Veggies
09:40 How To Make Stir Fry Sauce
11:39 Putting Everything Together

● Ingredients (for 2)

・Bok choy … 3-4
・Shimeji mushrooms... 1/2 pack
・Kikurage mushrooms... appropriate amount
・Maitake mushrooms... 1/2 pack
・Carrots ... 1/3
・Garlic ... 2 cloves
・Chili pepper... 2

・Thinly sliced pork...150~200g
・Quail eggs ... 1 pack

・Olive oil
・Salt

～Sauce～
・Oyster sauce... 1 tbsp
・Soy sauce... 1/2 to 1 teaspoon
・Sake... 1 tbsp
・Mirin... 2/3 tbsp
・Sesame oil... 1 tbsp
・Grated Ginger ... 1 teaspoon
・Hondashi ... 1 teaspoon
・Water … 80cc
・Potato starch ... 2 teaspoon
・Black pepper

● Cooking Recipe

① Put quail eggs in a small pan, add water, add a little salt and put it on high heat.
　　When it started making small bubbles, gently roll the eggs so that the yolk comes in the center
Turn off the heat in about 2 minutes after boiling, then soak the eggs in cold water and peel them.

② Cut the bok choy into leaves and stems, and cut the stems into 1 cm wide strips.
　　Cut the carrots in half lengthwise and slice thinly diagonally
　　Cut off the roots of the mushrooms and loosen them

③ Slice the garlic and remove the seeds from the chili peppers
　　Grate the ginger

④ Cut the pork into easy-to-eat pieces

⑤ Mix the ingredients for the sauce
　　At this point, add less salty ingredients, and add the missing ingredients during the final taste adjustment.

⑥ Pour olive oil into a frying pan, add garlic and chili pepper, and heat over medium heat.

⑦ When the garlic aroma comes out, add the bok choy stems and carrots and fry over high heat.

⑧ When the bok choy stems and carrots have softened a little, add the mushrooms and fry

⑨ When the mushrooms have softened, add the pork and quail eggs and fry. When the pork changes color, add the bok choy leaves.

⑩ When the whole is fried, add the sauce and mix it all together, check the taste, and if the taste is vague, add salt and oyster sauce to adjust

● Cooking tips

・If you stir-fry the bok choy leaves too much, the color will become dull and the texture will be bad, so after adding the leaves, stir-fry quickly.
・You can use Torigara soup stock (chinese chicken soup stock) instead of Hondashi, but it is salty, so please adjust the salt content of the seasoning when using Torigara soup stock.
　　It works well if you add less salty ingredients when making the sauce, and add the missing ingredients at the final tasting stage.
・If you don't like spicy food, you can skip one piece of chili pepper or skip all.