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Stir-Fried Bok Choy and Lettuce with Mushrooms

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: about 2/3 cup)
The lettuce represents growing wealth for the coming year, as the Cantonese word for lettuce is saang choy, which sounds like "increasing fortune."


  • 1 cup boiling water
  • 8 dried shiitake mushrooms (about 2 ounces)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
  • 1/2 teaspoon sugar
  • 4 teaspoons canola oil, divided
  • 1 teaspoon minced peeled ginger
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon cornstarch
  • 2 medium garlic cloves, thinly sliced
  • 8 heads baby bok choy, halved lengthwise
  • 1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)

Nutrition Information

  • calories 105
  • caloriesfromfat 0.0 %
  • fat 3.4 g
  • satfat 0.3 g
  • monofat 1.5 g
  • polyfat 1.2 g
  • protein 7.7 g
  • carbohydrate 15.5 g
  • fiber 5.9 g
  • cholesterol 0.0 mg
  • iron 4.1 mg
  • sodium 468 mg
  • calcium 463 mg

How to Make It

  1. Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.

  2. Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.

  3. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

  4. Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.

  5. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.