Stir-Fried Shanghai Green (Bok Choy) with King Oyster Mushroom and Carrot 上海青炒杏鲍菇红萝卜

Bit Bit was looking around in the fridge to find ingredients to cook for dinner tonight, and found some shanghai greens (bok choy) and king oyster mushrooms. Stir-fried vegetable dishes are actually very common in most households in Singapore, where Bit Bit almost eats them everyday when Bit Bit was young. And so, stir-fried shanghai green sounds like a good idea, with some added king oyster mushrooms and carrots.

This stir-fried shanghai green with king oyster mushroom and carrot takes about 30 minutes.

Things that Bit Bit found out about stir-fried shanghai green with king oyster mushroom and carrot:

• Bit Bit prefers eating shanghai green where the whole stalk is cut into half only, as it gives that crunchy and yummy taste, since the focus of shanghai green is in its crunchy stem. Pig normally tears the leaves out one by one though.
• This dish is full with fibre and healthy. Bit Bit can eat them everyday.
• Adding carrots to this dish is to make it more colourful, and the more colourful the vegetables one consumes, the more different vitamins one is getting.
• The leaves of the shanghai greens will shrink a lot, the more it is cooked, so if one prefers it to be more leafy, serve it once it turns dark green. Bit Bit cooked it a little longer and the leaves became quite small as compared to when it's raw, but Pig commented that it tastes great and does not taste too old.

Ingredients that Bit Bit used for Stir-Fried Shanghai Green with King Oyster Mushroom and Carrot:

1. Shanghai Green (Bok Choy) - 8 Whole Stalks
2. Carrot - 1/2 Large Whole
3. King Oyster Mushroom - 2 Whole
4. Salt - 1 Tsp
5. Light Soy Sauce - 1/2 Tbsp
6. Water - 1/2 Cup
7. Canola Oil - 1 Tbsp

Method that Bit Bit used to cook Stir-Fried Shanghai Green with King Oyster Mushroom and Carrot:

1. Wash the shanghai greens stalk by stalk and cut them into half from the base.
2. Wash the carrot, peel off the skin and cut into slices.
3. Wash the king oyster mushrooms, cut off the bottom root, and cut into slices.
4. Heat up a pan and add oil.
5. Add in the sliced carrots and fry for a minute.
6. Add in the king oyster mushrooms and fry for another minute.
7. Add in the shanghai greens and water. Stir-fry and mix well.
8. Simmer for about 8 to 10 minutes.
9. When the shanghai greens turn dark green, add salt and light soy sauce.
10. Stir-fry for about 2 minutes.
11. Serve and eat!