Glazed Shiitakes With Bok Choy
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds baby bok choy
- 3tablespoons vegetable oil
- 3small dry red Chinese hot peppers
- 1pound shiitake mushrooms (about 4 dozen), stems removed
- Salt and pepper
- 4garlic cloves, minced
- 1tablespoon grated ginger
- 1tablespoons sugar
- 1teaspoon sesame oil
- 3tablespoons tamari or soy sauce
- 6scallions, sliced diagonally, for garnish
- 1tablespoon roasted sesame seeds for garnish (optional)
Nutritional analysis per serving (8 servings)
119 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 499 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
Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Step 2
Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Step 3
Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Private Notes
Comments
To save yourself some time and washing up, you can just cook the bok choy in the wok/skillet for about 2 minutes. Then set aside, and proceed with the mushrooms in the same wok/skillet.
Wanted to add tofu for protein, and had a leek, no scallion, so.....
Doubled sauce, marinated tofu after pressing.
Sautéed leeks until crispy, put aside.
Added extra tbsp oil to,replace that reserved with leeks.
At add sauce stage, added tofu and marinade
After sautéing a few minutes, seemed dry so added 2 tbs rice wine to deglaze (tofu had absorbed most of the liquid)
Added washed baby boy choi on top and covered low heat to wilt.
Topped with some chopped basil and cilantro.
Family approved.
Edits: Add firm tofu (cut into cubes, toss with sesame oil, bake at 350 until crisp, about 30 mins). Chop bok choy into chunks and stir fry in wok quickly, then remove before cooking shiitakes. Slice shiitakes into thick slices. Double sauce. At end, add in baked tofu and bok choy to coat with sauce. Serve over jasmine rice.
I did this just as written and had a great result. We added Trader Joe's Chili Onion crisp on top and served with some pan fried Trader Joe's dumplings. Really good! The full portion works as a side for 4.
I found this inedible and flavorless. I don't understand the rave reviews at all.
Absolutely delicious! We used a 2 lb tub of organic baby bok choy and a 12oz container of baby shiitakes from Costco and this recipe turned out great. Easy! We made it a meal by serving it over a bed of rice noodles. This one is going into the rotation!
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