Crispy Oyster Mushroom Skewers With Bok Choy Salad

Name: Crispy Oyster Mushroom Skewers With Bok Choy Salad
Total time: 40 minutes
Yield: 4 servings
Ingredients: 6 Tbsp. canola oil; 3 Tbsp. honey; 3 Tbsp. light soy sauce; 6 garlic cloves, crushed; 2 1½" pieces ginger (1½ oz.), grated; ¼ tsp. salt; 1¾ lb. oyster mushrooms; 8½ oz. bok choy or choy sum; 1 celery stalk, sliced into thin half-moons; ½ English cucumber, sliced into thin half-moons; 2 Tbsp. toasted sesame oil; 2 Tbsp. rice vinegar; 2 Tbsp. light soy sauce; 1 red Thai chile, finely chopped; ¼ cup mayonnaise; 1 tsp. rice vinegar; ¾ oz. fresh chives, finely chopped; Cooked jasmine rice (for serving); Toasted sesame oil (for serving); Salt; ½ cup salted peanuts, finely chopped

By Meera Sodha

November 21, 2025

Oyster Mushroom Skewers and salad on a plate

Photo by David Loftus

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Make the rice first if you’re eating it alongside. You’ll need two large baking sheets (mine are 16x12") and eight long metal or wooden skewers. If you’re using wooden skewers, soak in water for 20 minutes beforehand.

Recipe notes

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