Recipe: Bok Choy With Oyster Mushrooms

April 13, 2017 11:52 am Last Updated: April 14, 2017 2:44 pm

This recipe for Bok Choy With Oyster Mushrooms, from chef Sam Talbot, comes from his new book, “100% REAL: 100 Insanely Good Recipes for Clean Food Made Fresh.”

Bok Choy With Oyster Mushrooms

(Courtesy of Time Inc. Books)
(Courtesy of Time Inc. Books)


One of the routines I’ve developed as a New Yorker is wandering up and down the streets of Chinatown to check out what’s available in the market stalls there, since it is so different from what’s to be found in the humongous Union Square Greenmarket in Manhattan or the McCarren Park market in my Brooklyn neighborhood. What always knocks me for a loop is the amount and variety of the greens, especially the bok choy. This dish derives from that experience—and from the influence of Chinese cuisine on cooking in New York.

Prep and Cook Time

Hands-on: 35 minutes Total: 35 minutes

Number Serves



  • 4 teaspoons fine salt, divided
    1 large bunch (about 2 pounds) bok choy
    1 tablespoon olive oil
    1/4 cup 1/4-inch-thick diagonally cut celery slices
    2 large garlic cloves, thinly sliced
    2 tablespoons finely chopped shallot
    1 tablespoon chopped fresh ginger
    4 to 6 ounces oyster mushrooms, thinly sliced
    1 teaspoon finely chopped jalapeño, optional
    2 teaspoons tamari
    1/4 cup chopped fresh cilantro
    1 tablespoon chili vinegar (or make your own, page 235)
    1/4 cup roasted pumpkin seeds (pepitas)
    1 lemon, cut into wedges


1. Bring 4 quarts water to a boil in a stockpot or large Dutch oven over high. Add 2 teaspoons of the salt. Add the bok choy, and cook, uncovered, until bright green, about 15 seconds. Drain well, and set aside.

2. Heat the oil in a heavy-bottomed skillet over medium. Add the celery, garlic, shallot, and ginger, and cook, stirring often, until translucent, about 2 minutes. Add the mushrooms, jalapeño, if desired, and tamari, and cook, stirring occasionally, until the mushrooms soften, 2 to 3 minutes. 

3. Chop the cooked bok choy, and add to the skillet; cook, stirring often, until tender, 1 to 2 minutes. Stir in the cilantro, vinegar, and remaining 2 teaspoons salt. Sprinkle with the pumpkin seeds, and serve with the lemon wedges on the side.

Reprinted from “100% REAL: 100 Insanely Good Recipes for Clean Food Made Fresh” by Sam Talbot. Copyright 2017. Published by Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, N.Y. All rights reserved.