Stir-Fried Bok Choy and Lettuce with Mushrooms

I loved the flavors in this dish, the chewiness of the mushrooms, and texture of the bok choy. It would be wonderful served over brown rice. Unfortunately, this was a rare dish my hubbie wasn't very fond of. Bummer!

Good stir-fry full of veggies. I was skeptical about cooking lettuce this way, but it fit right in with the other veggies. Served over brown rice for a main dish.

I really liked this recipe doubled the sauce recipe to have extra my husband loves sauce and had it for rice later.

An easy and elegant side dish. Can use regular Bok choy if small unavailable. Main challenge is to not overcook the lettuce. Is done faster than you think!

Followed recipe exactly for Chinese New Year. Delicious and fast and easy!

Added 1 tsp of sriracha hot chili sauce to this recipe. Also cooked 3/4 lb shrimp in the wok and added at the end. All this was served over whole wheat spaghetti noodles and it was a delicious meal. Pretty easy, very tasty and will make it again.

my boyfriend made this as a side dish to accompany miso cod...the flavor is great and the sauce is so yummy, you definitely want to serve it over rice...as other reviewers have stated. We couldn't find Oyster Sauce, so we added more Soy Sauce and it turned out great. I would love to try this again with the Oyster Sauce.

This was very good, but it gets cold very quickly. Make sure you cook it right before you're ready to serve everything else.

I made this and followed the previous reader's suggestion and served it over brown rice. I also used vegetable broth (mushroom broth to be exact) to make it vegetarian. My non-vegetarian vegetable hating roommate had seconds and asked that it made again.

Very tasty! I would serve this over rice next time, as the sauce is extremely delicious. I added edamame to punch up the protein value, replaced the chicky broth with veggie broth, and served it as a main, vegetarian-friendly dish. I will definitely be making this recipe again.