Bok Choy With Shiitakes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons neutral oil, like corn or canola
- 1tablespoon minced garlic
- 4 to 6heads baby bok choy, or ½ head large bok choy, leaves and stems separated and stems roughly chopped
- 10small shiitake mushrooms, caps only, left whole
- 1teaspoon sugar
- ½cup or more chicken stock or water
- 2tablespoons fish sauce
Nutritional analysis per serving (4 servings)
58 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 764 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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put wok or large skillet over maximum heat, and add oil. When oil smokes, add garlic. Stir once, and add the bok choy. Cook for a minute or two until it just begins to brown. Then stir, and add shiitakes and sugar.
- Step 2
Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce. Cook, stirring, until the bok choy is tender. Add a bit more stock or water if necessary -- the mixture should not dry out entirely. Serve immediately.
Private Notes
Comments
I added a couple of thin, skin-on fish filets to one side of the pan first thing, then let them cook while I proceeded in the other half of the pan as per the recipe, such that I had a one-dish meal. It was delicious. 10 small shiitakes is about 4 ounces, but for four servings, I'd recommend both more bok choy (I used 1/2 head of a big one) and more mushrooms.
Bok choy takes almost no time to cook, shiitakes take several minutes. Isn't this recipe going to give you either limp, overcooked greens or tough, undercooked mushrooms?
Delicious and easy, but I'd cut back significantly on the chicken stock. Too much liquid! I also topped with a sprinkling of black sesame seeds at the end.
I love bok choy with shiitakes and have made (and enjoyed) all the versions of bok choy in New York Times Cooking (generally adding shiitakes, if they weren't called for in the recipe), as well as various no-recipe versions of my own. Once I tried this version, however, I've never made it any other way.
Advertisement