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.
Cutting board & a knife
- 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.
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.
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.
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.
- Use Tamari sauce for gluten free recipe.