Bok Choy with Braised Mushrooms

Our farmer’s market seems to be flooded with mushrooms these days, and a number of varieties of bok choy are available at the Asian vendor’s stand. For this recipe, you can substitute whatever mushrooms you can find (fresh or dried and rehydrated), but I recommend staying away from portobello unless you scrape off the gills – they tend to muddy the sauce. For the greens, you can use just about any variety of bok choy (baicai in Mandarin), but look for the tiniest ones you can find for the prettiest presentation. My favorite for this dish is Shanghai bok choi for its bright jade green color. You can also substitute Chinese broccoli or our western variety.

ingredients:

  • 12 baby bok choy, approximately 1.5 lbs
  • 10 fresh shiitake mushrooms, stems reserved for making broth, or 10 rehydrated dry shiitakes, stems and soaking liquid reserved
  • 4 oz oyster mushrooms, stems trimmed a bit, trimmings reserved for making broth
  • 1 T oil
  • 1 T light soy sauce
  • 1/2 c water, broth, or mushroom soaking liquid
  • 1 tsp brown or raw cane sugar
  • salt to taste (you may not need any)

method:

  1. Bring a pot of water to a boil.
  2. Trim the bottom of the bok choy slightly (the head should remain intact) and remove any damaged outer leaves. Soak the bok choy in cool water for 10 m, then rinse and repeat until no grit remains at the bottom of the sink or bowl.
  3. If the mushrooms are large, cut them into halves or quarters.
  4. Blanch the bok choy, but instead of shocking it, let it drain a bit, then arrange it around the edge of the serving plate.
  5. Heat the oil in a wok over high heat until it shimmers, then add the mushrooms, stirfrying until lightly browned, approximately 1/2 to 1 m.
  6. Add the soy sauce, water, and sugar, and continue to cook over medium heat until the liquid is almost all absorbed.
  7. Adjust the seasoning, arrange over the bok choy in the middle of the plate, and serve.

nutritional data:

I have used water and no added salt for these calculations. The recipe serves 4 as part of a larger meal and figures given are per serving.

  • Total calories 103, calories from fat 36
  • Total fat 4 g, saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 367 mg
  • Total carbs 15 g, dietary fiber 4 g, sugars 4 g
  • Protein 5 g
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