Braised Mushroom with Bok Choy (香菇菜心)
User Reviews
5
Braised Mushroom with Bok Choy (香菇菜心)
Description
Braised Mushroom with Bok Choy pairs rehydrated dried shiitake mushrooms with fresh bok choy. Mushrooms soak until tender, their soaking water reserved for a flavorful braising liquid. Garlic is stir-fried until fragrant before adding the mushrooms, which then cook gently in the mushroom water mixed with oyster sauce, light soy sauce, sugar, and a dash of sesame oil.
Bok choy is blanched in salted water with a bit of oil until just wilted but still vibrant green, preserving its slight crunch. The cornstarch slurry added near the end creates a thickened sauce that coats the mushrooms and vegetables to provide a smooth, cohesive mouthfeel.
This dish can be served as a vegetable side or light meal. For vegetarian diets, oyster sauce can be replaced with vegetarian stir-fry sauces, and fresh shiitake or king oyster mushrooms may be used instead of dried. In those cases, substitute mushroom soaking water with vegetable stock or water.
Ingredients
- 50 g dried shiitake mushroom see note 1 for substitutes
- 400 g bok choy
- 1 teaspoon salt
- 1½ tablespoon neutral cooking oil divided
- 4 cloves garlic minced
- 2 tablespoon oyster sauce see note 2 for vegan substitutes
- ½ teaspoon dark soy sauce
- ¼ teaspoon sugar
- 1 dash sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoon water
Instructions
Rehydrate the mushrooms
- Soak dried shiitake mushrooms in 500 ml of water (about 2 cups) until they become plump. Overnight soaking in cold water produces the best result. Otherwise, use the hot water method to speed up. You’ll need 1 hour for small-sized mushrooms.
- Take out the mushrooms and squeeze out excess water (keep the soaking water for later use). Trim off the stem, then set aside.
Blanch the bok choy
- Wash bok choy thoroughly under tap water without separating the leaves. Halve each one lengthwise.
- Bring plenty of water in a wok/pot to a full boil. Add the salt and ½ tablespoon of oil. Put in the bok choy and leave to cook for 40 seconds or so until the leaves have just become wilted. Pour into a colander to drain well.
Braise the mushroom
- Heat up a wok. Add the remaining 1 tablespoon of oil and garlic. Fry until fragrant then put in the mushrooms. Stir fry for 20 seconds or so.
- Slowly pour in 250 ml (about 1 cup) of the mushroom soaking water (be careful not to pour in any solid bits at the bottom of the bowl). Once the water starts boiling, add oyster sauce, dark soy sauce, and sugar. Leave to simmer uncovered over medium-low heat for about 5 minutes.
- Add sesame oil and the cornstarch slurry (stir well right before pouring). Simmer until the sauce becomes thick enough to cover your spatula.
Combine and serve
- Lay the bok choy on a serving plate. Pour the mushrooms and the sauce over. Serve with steamed rice, along with other protein-rich dishes.
Notes
- Fresh shiitake or king oyster mushrooms can substitute dried shiitake; adjust liquid accordingly.
- Use vegetarian oyster sauce alternatives to make the dish vegan-friendly.
- Reserve mushroom soaking water for braising to intensify mushroom flavor in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 111kcal | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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