Vegan Braised Chinese Mushrooms and Baby Bok Choy

Recipe: Braised Shiitake Mushrooms with Baby Bok Choy

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(Image credit: Stephanie Russo)

When my grandmother cooked our family's annual Chinese New year's day dinner, there was always a dish of braised shiitake mushrooms, stale oysters, and fatty choy (a type of black moss) over a bed of baby bok choy. The kids would always giggle because the black moss looked similar hair, which symbolizes prosperity for the coming twelvemonth. I ever looked forrad to the tender mushrooms, which soaked up the sweetness, savory braising liquid and helped balance out the other richer dishes on the table, simply had never attempted to make it on my own.

Turns out it's not a difficult dish at all! Here's the version my mom recently passed down to me, simplified just still tasty enough to pull off for your ain Lunar New year or weeknight dinner.

(Paradigm credit: Stephanie Russo)

Selecting Dried Shiitake Mushrooms

The core ingredients of this dish are the mushrooms and bok choy. While the dried oysters and dried moss are traditional additions, they can exist hard to track downwards outside of Chinatowns or Asian grocery stores, and then we've omitted them here.

When selecting dried shiitake mushrooms, look for large, whole caps. My mother also insists that price is a sign of quality and that the more expensive mushrooms cook more than quickly and accept more than flavor, so get the nicest mushrooms yous can beget. Y'all tin certainly utilise fresh shiitake mushrooms here too, but they will cook much faster, then bank check on them every x minutes or and so.

Blanching Bok Choy

While regular white-stemmed bok choy can certainly be used here, baby bok choy, sometimes labeled Shanghai bok choy, is preferred for its lime-greenish stems and sweet flavor. Blanching them and then putting them in an ice bath before serving helps to preserve their vibrant color and keeps them from getting too soggy once the mushrooms and sauce are ladled over. While this dish is a Lunar New Twelvemonth dinner staple, it tin can be part of a weeknight dinner and is perfect with a big bowl of steamed rice.

The classic Chinese combination of braised shiitake mushrooms in a sweet-savory sauce over vibrant baby bok choy.

• egg-costless
• dairy-free
• fish-free
• peanut-free
• tree-nut-complimentary
• carmine-meat-free
• pork-free

Per serving, based on

iv

servings. (% daily value)

• Calories 189
• Fat x.0 one thousand (15.4%)
• Saturated 1.ane m (5.iv%)
• Carbs 21.1 g (7.0%)
• Cobweb 2.ix g (11.vii%)
• Sugars 4.ix g
• Protein six.2 g (12.4%)
• Sodium 649.7 mg (27.1%)

Ingredients

• 14

  dried shiitake mushrooms, soaked in room-temperature h2o overnight

• 2 cups

  low-sodium vegetable or chicken goop

• 2 tablespoons

  regular or vegetarian oyster sauce

• i tablespoon

  tamari or soy sauce

• 1 teaspoon

  granulated saccharide

• 1 teaspoon

  toasted sesame oil

• 1 teaspoon

  Shaoxing rice cooking vino or dry sherry

• 2 tablespoons

  vegetable oil

• 1 tablespoon

  minced garlic

• ane teaspoon

  minced peeled fresh ginger

• Salt

• 12 ounces

  baby bok choy (about 6 medium heads)

• i teaspoon

  cornstarch

Instructions

1. Soak 14 dried shiitake mushrooms in room temperature water overnight. Remove the mushrooms from the water and squeeze the excess liquid out. Trim off the stems; ready aside.

2. Place the goop, oyster sauce, tamari or soy sauce, sugar, sesame oil, and rice cooking wine or sherry in a medium bowl and stir to combine; set bated.

3. Heat the oil over high heat in a wok or large skillet until shimmering. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the mushrooms and stir-fry for 1 minute. Add the chicken broth mixture and bring to a boil.

4. Reduce the rut to medium-low. Cover and simmer, flipping the mushrooms every xv minutes, until the mushrooms are tender, xxx to 45 minutes total. Nigh 15 minutes before the mushrooms are ready, prepare the bok choy.

5. Bring a big pot of water to a boil over high oestrus. Meanwhile, cut each head of bok choy in one-half through the stem to continue the leaves together. Wash and drain well. Set a large bowl of ice water; set aside.

6. When the water is boiling, add the bok choy and flinch until well-baked-tender, about ii minutes. Drain in a colander, and then transfer the bok choy immediately to the ice h2o bath. Let sit for 1 minute, and so transfer dorsum to the colander and drain well. Transfer the bok choy to a round serving plate, arranging them cutting-side down in a single layer with the leaves pointed toward the center; set aside.

7. When the mushrooms are ready, place the cornstarch and two tablespoons h2o in a pocket-size bowl and stir until the cornstarch is fully dissolved. Add together to the mushrooms and cook uncovered until the sauce is thickened, 1 to ii minutes. Accommodate 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 complimentary, apply gluten-free oyster sauce and tamari.

Make alee: The mushrooms can be braised a few days ahead and refrigerated. Reheat and add in the cornstarch slurry when ready to serve.

Storage: Leftovers can be refrigerated in an airtight container up to 5 days.

Recipe adjusted from Louisa Yue.

Christine Gallary

Food Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, French republic, and she has worked at Melt's Illustrated and CHOW.com. She lives in San Francisco and loves instruction cooking classes. Follow her latest culinary escapades on Instagram.

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Source: https://www.thekitchn.com/recipe-braised-shiitake-mushrooms-with-baby-bok-choy-254106