Managed to get for Chinese Year family dinner, that was pot luck this season since the family matriarch wasn't around to prepare. Substituted tofu with oyster mushrooms, in the insistence of elder sister because she claimed that tofu would be a weird item to set up with bok choy and mushrooms. We used an electrical steamer, which cooked the bok choy within 8 minutes instead of 10. Maybe south-east asian oyster sauce is simply too salty compared to oyster sauce based in the U.S. - I adopted the recipe for that sauce exactly and my loved ones thought it was too salty. Is going to do again, since it is quite simple and can try with onions and/or cilantro the next time.
Simple and quick. I believe it's ideal for a primary dish in addition to a side. I needed to use baby bella mushrooms (and bending the quantity), but otherwise made no changes. I love the prior reviewers suggestion about adding onions and cilantro. I'll do, too, that the next time. Thanx!
OUTSTANDING! There's a lot flavor within this soooo simple dish! Hubby and that i loved it! I chopped the shitake mushrooms into 1/4 inch pieces rather of slicing. The next time I'll increase the mushrooms. Maybe check it out with some type of onion for example eco-friendly onion or sweet. Likewise try it with cilantro or tulsi. I made use of baby bok choy and difficult tofu. I made the error of not cutting the tofu into small pieces. I'm able to hardly wait to prepare it again.
