Asian greens with chinese mushrooms

The perfect fresh and flavoursome side for your next Asian banquet - bok choy and snow peas are steamed with Chinese mushrooms and a delicious Asian dressing.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Asian greens with chinese mushrooms
  • 6 dried chinese mushrooms
  • 1 cup boiling chicken stock
  • 1 bunch baby bok choy, cut into quarters, lengthwise
  • 1 bunch baby choy sum, cut into quarters
  • 200 gram snow peas, trimmed
  • 2 tablespoon oyster sauce
  • few drops sesame oil


Asian greens with chinese mushrooms
  • 1
    Soak mushrooms in boiling stock in a medium heatproof bowl for 15 minutes or until plump and soft. Remove mushrooms from stock, reserve stock. Thinly slice mushroom caps, discard stalks.
  • 2
    Meanwhile, steam bok choy, choy sum and snow peas over simmering water for 2-3 minutes or until just tender.(Do not let base of steamer touch water).
  • 3
    Arrange vegetables on a plate. Combine oyster sauce, reserved stock, sesame oil and mushrooms. Pour over vegetables. Serve.


For a vegan option, use ketcup manis or mushroom oyster sauce (available from Asian food stores) in place of regular oyster sauce. If you have a tiered bamboo steamer, you can cook all the green vegetables at the same time.

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