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Recipe: Braised Shiitake Mushrooms with Baby Bok Choy — Recipes from The Kitchn

When my grandmother cooked our circle of relatives’s annual Chinese language New 12 months dinner, there used to be all the time a dish of braised shiitake mushrooms, dried oysters, and fats choy (a kind of black moss) over a mattress of child bok choy. The youngsters would all the time snort since the black moss seemed like hair, which symbolizes prosperity for the approaching yr. I all the time seemed ahead to the smooth mushrooms, which soaked up the candy, savory braising liquid and helped steadiness out the opposite richer dishes at the desk, however had by no means tried to make it alone.

Seems it is not a hard dish in any respect! Here is the model my mother just lately handed right down to me, simplified however nonetheless tasty sufficient to tug off to your personal Lunar New 12 months or weeknight dinner.

Settling on Dried Shiitake Mushrooms

The core components of this dish are the mushrooms and bok choy. Whilst the dried oysters and dried moss are conventional additions, they are able to be laborious to trace down outdoor of Chinatowns or Asian grocery retail outlets, so we have now disregarded them right here.

When deciding on dried shiitake mushrooms, search for huge, complete caps. My mom additionally insists that value is an indication of high quality and that the costlier mushrooms cook dinner extra temporarily and feature extra taste, so get the nicest mushrooms you’ll have enough money.

Blanching Bok Choy

Whilst common white-stemmed bok choy can for sure be used right here, child bok choy, every so often categorized Shanghai bok choy, is most well-liked for its lime-green stems and candy taste. Blanching them after which hanging them in an ice bathtub ahead of serving is helping to keep their colourful colour and assists in keeping them from getting too soggy as soon as the mushrooms and sauce are ladled over. Whilst this dish is a Lunar New 12 months dinner staple, it may be a part of a weeknight dinner and is easiest with a large bowl of steamed rice.

Braised Shiitake Mushrooms with Child Bok Choy

Serves four

  • 14

    dried shiitake mushrooms, soaked in room-temperature water in a single day

  • 2 cups

    low-sodium vegetable or rooster broth

  • 2 tablespoons

    common or vegetarian oyster sauce

  • 1 tablespoon

    tamari or soy sauce

  • 1 teaspoon

    granulated sugar

  • 1 teaspoon

    toasted (Asian) sesame oil

  • 1 teaspoon

    Shaoxing rice cooking wine or dry sherry

  • 2 tablespoons

    vegetable oil

  • 1 tablespoon

    minced garlic

  • 1 teaspoon

    minced recent peeled ginger

  • Salt

  • 12 oz

    child bok choy (about 6 medium heads)

  • 1 teaspoon

    cornstarch

Take away the mushrooms from the water and squeeze the surplus liquid out. Trim off the stems; put aside.

Position the broth, oyster sauce, tamari or soy sauce, sugar, sesame oil, and rice cooking wine or sherry in a small bowl and stir to mix; put aside.

Warmth the oil over prime warmth in a wok or huge skillet till shimmering. Upload the garlic and ginger and stir-fry till aromatic, about 30 seconds. Upload the mushrooms and stir-fry for 1 minute. Upload the rooster broth aggregate and produce to a boil.

Scale back the warmth to medium-low. Quilt and simmer, flipping the mushrooms each and every 15 mins, till the mushrooms are smooth, 30 to 45 mins general. About 15 mins ahead of the mushrooms are able, get ready the bok choy.

Convey a big pot of water to a boil over prime warmth. In the meantime, lower every head of bok choy in part during the stem to stay the leaves in combination. Wash and drain smartly. Get ready a big bowl of ice water; put aside.

When the water is boiling, upload the bok choy and blanch till crisp-tender, about 2 mins. Drain via a colander, after which switch the bok choy straight away to the ice water bathtub. Let take a seat for 1 minute, then switch again to the colander and drain smartly. Switch the bok choy to a spherical serving plate, arranging them in one layer with the leaves pointed towards the middle; put aside.

When the mushrooms are able, position the cornstarch and a couple of tablespoons water in a small bowl and stir till the cornstarch is totally dissolved. Upload to the mushrooms and cook dinner exposed till the sauce is thickened, 1 to two mins. Organize the mushrooms over the bok choy and pour the sauce over the mushrooms.

Recipe Notes

Vegetarian: To make this dish vegetarian, use vegetarian oyster sauce or mushroom stir-fry sauce and vegetable broth.

Gluten-free: To make this dish gluten loose, use gluten-free oyster sauce and tamari.

Make forward: The mushrooms will also be braised a couple of days forward and refrigerated. Reheat and upload within the cornstarch when able to serve.

Garage: Leftovers will also be saved in an hermetic container within the fridge for as much as five days.

Recipe tailored from Louisa Yue.

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