Vegan Braised Chinese Mushrooms and Baby Bok Choy
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon vegetarian oyster sauce or stir-fry sauce, like Lee Kum Kee brand (sold at Asian markets or on Amazon.com)
- 1tablespoon soy sauce
- 1½teaspoons sugar
- 1teaspoon sesame oil
- ½cup vegetable broth or water
- 1teaspoon rice wine or dry sherry
- 14Chinese dried mushrooms, soaked in warm water until softened, stemmed and squeezed dry, or fresh shiitake mushrooms, stemmed
- 2tablespoons vegetable oil
- 1teaspoon cornstarch
- 14baby bok choy
- 2scallions, white part only, minced
Nutritional analysis per serving (2 servings)
338 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 10 grams protein; 584 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry. Mix well, and reserve.
- Step 2
Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil. Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering. Add mushrooms, and stir-fry for 2 minutes. Add reserved sauce, and reduce heat to low. Cover, and simmer for 20 minutes, turning mushrooms over once or twice. If the pan becomes dry, add 1 to 2 tablespoons water.
- Step 3
In a small bowl, combine cornstarch with 2 teaspoons water, and mix well. Add to the mushrooms. Stir gently for 30 seconds, until mushrooms are glossy. Cover, and turn off heat. Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1½ minutes. Drain well and arrange on a platter with the leaves pointed toward the center. Place the mushrooms in the center, and garnish with chopped scallions. If desired, serve with rice.
Private Notes
Comments
The Baby Bok Choy I can get in Honolulu is grown in soil, so there is dirt between the lower leaf stems, requiring a full dismantling of the head. Hydroponically grown or aqua cultured would keep them clean. Garlic and ginger would make this a classic Chinese dish.
the vegetarian lee kum kee oyster sauce that the author of this recipe calls for is actually vegan... no worries
Loved this as dried shitakes is one of my favorite foods. Never to leave well enough alone: I added a star anise, a couple of dried red peppers, a dollop of dark soy sauce and used the mushroom soaking liquid as the broth.
Used Chinese broccoli instead of bok choy. Cut off the thick stalks and boiled them for 2 minutes then added the tops for about 1 minute. When finished, I mixed the mushrooms with the broccoli and finding it a little bland, I added 1 t of homemade chili oil and a small splash of double black soy. Next time will throw in some walnuts at the end.
I added some big chunks of peeled fresh ginger (that were easy to pluck out at the end) and some smashed garlic. I also used fresh shiitakes but I have made similar with dried and they are different but but both delicious!
Oyster Sauce in any form may be vegan, but I do not think it is vegetarian! Am I wrong about this? For me, anything that comes from a living thing (Oysters in that category) is not vegetarian. Comments welcome!
First of all, anything that is vegan is, by definition, also vegetarian. Second of all, vegetarian oyster sauce doesn't not have oysters in it; it is only called "oyster sauce" because it is made to taste like traditional oyster sauce.
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