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Bok Choy and Shiitake Stir Fry

Bok Choy and Shiitake Stir Fry

I’ve always been hesitant to document what I think are unworthy recipes because if I didn’t take hours to prepare it, it may not look good enough to you. That logic hasn’t really worked for me yet. I’ve noticed that some recipes are extremely popular while I think they might be mundane to most people, but surprisingly I have been wrong. This bok choy and shiitake stir fry was something I whipped up along with my Char Siu recipe, and since I had my camera out, I figured why not. People are all into vegetables now. Clean eating and all that crap, right? And, people need side dishes. Bok choy is becoming more available in major supermarkets. So are shiitake mushrooms. My ‘mundane’, boring everyday food is getting more accepted.

Whenever I’m at an Asian buffet, I head straight for two things: green beans sautéed with garlic, and bok choy with mushrooms. It’s sort of like starting a five course meal with your salad first, but for an Asian, this is my salad plate. Oh, you’re trying to eat healthy (aka diet), you may tell me, but I can assure you I’m not. I’m not eating it because it’s healthy, I’m eating it because it tastes good, and the healthy part is a bonus. The heaping mound of veggies on my first plate gets my appetite going in preparation for the 2nd, 3rd, and 4th plate of meat followed by dessert. Now you think I’m dieting? Don’t judge.

Coming from someone who openly talks about how she wishes her stomach stretched out more in order to enjoy the act of consuming more foods, trust me when I say this is a comforting and hearty dish to accompany any main entrée.

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Instructions with Photos:

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If buying dehydrated mushrooms, reconstitute in a bowl of water for a few hours or until they have re-plumped.

Re-plumped.

Plumpified.

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Slice the bottom of the stalk in order to separate all the leaves.

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Rinse all the leaves in a colander and pat dry. Cut the mushrooms into halves or thirds.

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In a large skillet, turn to medium high heat and add 1 tbsp. oil with minced garlic (until it becomes aromatic).

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Add bok choy and stir around until the leaves have wilted (3-4 minutes).

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You thought I put too much in the pan up above, didn’t you? Well this is what it looks like after a few minutes, so thanks.

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Sprinkle some salt.

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And put a lid on it for another few minutes, or until the white stalks have softened.

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Remove the leaves and place on a large deep plate.

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Add mushrooms and stir fry for 2 minutes.

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Add sauce and stir until thickened (thick enough to coat the spoon). The sauce should turn from light to dark brown when it’s ready.

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Pour sauce over bok choy.

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Serve immediately.

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Bok Choy and Shiitake Mushroom Stir Fry

August 30, 2017
: 4
: Easy

By:

Ingredients
  • 1 lb. bok choy
  • 12 shiitake mushrooms
  • 3 garlic cloves, minced
  • salt
  • SAUCE INGREDIENTS:
  • 1 cup chicken broth
  • 1 Tbsp. oyster sauce
  • 4 tsp. low sodium soy sauce
  • 4 tsp. cornstarch
  • 1 tsp. sesame oil
  • couple dashes of white pepper
Directions
  • Step 1 If buying dehydrated mushrooms, reconstitute in a bowl of water for a few hours or until they have re-plumpified. Cut the mushrooms into halves or thirds. Slice the bottom of the stalk off in order to separate all the leaves. Rinse all the leaves in a colander and pat dry.
  • Step 2 In a large skillet, turn to medium high heat and add 1 tbsp. oil with minced garlic (until it becomes aromatic).
  • Step 3 Add bok choy and stir around until the leaves have wilted (3-4 minutes). Sprinkle some salt. Put a lid on it for another few minutes, or until the white stalks have softened. Remove the leaves and place on a large deep plate.
  • Step 4 Add mushrooms and stir fry for 2 minutes. Add sauce and stir until thickened (thick enough to coat the spoon). The sauce should turn from light to dark brown when it’s ready. Pour sauce over bok choy and serve immediately.



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