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    Home » Recipes » Curries & Stir Fries

    Published: Nov 23, 2014 · Modified: Nov 17, 2020 by Usha Rao

    Glazed Shitake Mushrooms with Bok Choy

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    Glazed shitake mushrooms is a delicious Thanksgiving side dish. Mushrooms cooked in a seasoned soya sauce and served on a bed of bok choy.

    Glazed Shitaki Mushrooms & Bok Choy.

    Every Wednesday, New York Times has a food & dining section where they talk about food, restaurants and share recipes. This past Wednesday’s edition was “The United States of Thanksgiving” and had numerous recipes.

    One of the recipes that piqued my interest is this glazed shitake mushrooms with bok choy. I had initially planned on cooking something else for this week’s CCChallenge but after seeing this recipe, I thought if I am going to make it for CCChallenge, I might as well do it before Thanksgiving.

    I made half the recipe and followed it as given. The only change or rather only ingredient I left out is sugar. And I substituted Chinese chilies with Indian red chilies. Recipe looks lengthy but it is not. The only time consuming part of the preparation is boiling water to blanch bok choy.

    Mushrooms are sauteed or stir fried in a hot pan and served over a bed of blanched bok choy. I served it with some white rice, grilled fish and some curry. Obviously it did not pair well with the curry but it was good with fish & white rice. I ate it as it is, without mixing it with rice.

    When I take pictures, I like to take my own sweet time to set up and shoot at my own pace. Since I made this for lunch today, I did not have much time and took a very quick picture. I did not even check my settings. Luckily, the above image is not that bad.

    Source: New York Times 2014 Thanksgiving Edition

    Glazed Shitake Mushroom & Boy Choy Recipe

    Glazed Shitake Mushroom with Bok Choy

    Mushrooms are glazed in a flavored soya sauce and served on blanched bok choy is a delicious side dish.
    No ratings yet
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    Course: Side Dish
    Cuisine: American Chinese
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 2
    Calories:
    Author: Usha Rao

    Equipment

    • Cutting board & a knife
    • Saucepan
    • Colander
    • Frying Pan

    Ingredients

    • 1 lb. Baby Bok Choy I used regular bok choy
    • 1 ½ tablespoon Vegetable Oil I used olive oil
    • 1 - 2 small Dry Red Chinese Hot Peppers I used 2 long red dry chilies from Indian store
    • ½ lb Shitake Mushrooms
    • ¼ teaspoon Salt adjust to taste
    • ⅛ teaspoon Black Pepper Powder adjust to taste
    • 2 big Cloves of Garlic minced
    • ½ tablespoon grated Ginger
    • ½ tablespoon Sugar I did not use it
    • ½ tsp. Sesame Oil
    • 1 ½ tablespoon Soya Sauce or Tamari Sauce I used 1 tbsp. dark Soya sauce
    • 3 Scallions sliced diagonally for garnish (it depends on the size of the scallion and used only 1)
    • ½ tablespoon Roasted Sesame seeds for garnish opt.

    Instructions

    Blanch Bok Choy

    • In a 4 quart pan bring water to boil. Add 2 tsp. of salt.
    • Wash bok choy and cut off the stems. I left about 1-2″ of the stem towards the leaves but next time I will discard that too.
    • Once the water comes to a boil, drop the leaves in the water and cook for 1-2 minutes, until the leaves are barely cooked. I cooked for 2 minutes but if using baby bok choy, I would recommend less than 2 minutes.
    • Remove from water or drain in a colander and run under cold water. Pat dry the leaves and arrange in a platter or an oven safe dish. I let the leaves dry on paper towels until my mushrooms were ready.

    Mushrooms

    • Remove the caps of the mushrooms, wash and keep aside. If the mushrooms caps are big, cut them into two. Discard the stems.
    • Heat a wok or cast iron pan on high heat, add oil and heat until smoking hot. Add peppers, mushrooms and stir.
    • Season with salt & black pepper, and stir fry for 2 minutes until mushrooms shrink in size.
    • Reduce the heat; add garlic, ginger, sesame oil, soya/tamari sauce and sugar if using. Stir fry for 1 – 2 minutes.

    Serving

    • Place bok choy on a platter or an oven safe dish in a single layer or in two layers as I did. Spoon mushrooms on to arranged bok choy.
    • Sprinkle scallions and sesame seeds on mushrooms to garnish.
    • I served it at room temperature but if one wishes, cover it with foil and reheat in a hot oven for 10 – 15 minutes. If reheating, garnish the mushrooms after reheating.

    Notes

    • Use Tamari sauce for gluten free recipe.
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!
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    Reader Interactions

    Comments

    1. suja Ilangovan says

      December 02, 2014 at 5:11 pm

      Loving the glaze on those mushrooms, Usha.

      Reply
    2. themadscientistskitchen says

      November 30, 2014 at 4:58 am

      Like Mir says you can never shoot a bad photo even if you tried, As for the mushrooms and bok choy ...mmmm you are ginving me ideas.

      Reply
    3. Chef Mireille says

      November 26, 2014 at 12:01 pm

      you can never shoot a bad photo even if you tried. this is my fave mushroom variety and my fave Asian veg - perfect dish for me

      Reply
    4. Sarita says

      November 25, 2014 at 6:55 pm

      Mushrooms with bokchoy is new to me..I haven't tried bokchoy. Will buy some time and try soon.. Your pics look stunning. Great recipe.

      Reply
    5. Srivalli says

      November 25, 2014 at 4:47 am

      Never cooked with Bakchoy..and your dish looks so healthy and nice Usha..I am looking forward to see all the recipes that come out for Thanksgiving this year..

      Reply
    6. Pavani says

      November 24, 2014 at 9:41 pm

      Bokchoy is one of my favorite greens. Pairing it with mushrooms sounds delicious.

      Reply
    7. JayanthiSindhiya says

      November 24, 2014 at 5:38 pm

      Lovely mushrooms ,looks mouthwatering

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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