BOK CHOY AND SHIITAKE MUSHROOMS RECIPES

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BOK CHOY WITH SHIITAKE MUSHROOMS RECIPE - TODD PORTER AND ...



Bok Choy with Shiitake Mushrooms Recipe - Todd Porter and ... image

In just 15 minutes, this great stir-fry gives you tender bok choy and decadent shiitake mushrooms in a flavorful fish sauce. Slideshow:  Fast Asian Dishes 

Provided by Todd Porter and Diane Cu

Total Time 15 minutes

Yield 2 to 4

Number Of Ingredients 9

1 pound baby bok choy
1 tablespoon grapeseed or canola oil (or other high flashpoint oil)
2 tablespoons sliced shallots
3 cloves garlic (minced)
½ pound shiitake mushrooms (sliced)
1 tablespoon fish sauce
1 teaspoon rice vinegar
½ teaspoon sugar
Fresh cracked black pepper (to taste)

Steps:

  • Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.
  • Heat a large skillet or wok over medium-high heat. Add the oil, and then stir in the garlic and shallots. Cook for 1-2 minutes, or until soft, and then stir in the shiitake mushrooms. Stirring occasionally, cook the mushrooms for 2-3 minutes or until they are browned and release some of their water.
  • Stir in the bok choy. Cook for 1-2 minutes, or until the bok choy is just wilted.
  • Stir in the fish sauce, rice vinegar, sugar and black pepper and cook for about 1 minute or until heated through. Serve warm.

GLAZED SHIITAKES WITH BOK CHOY RECIPE - NYT COOKING



Glazed Shiitakes With Bok Choy Recipe - NYT Cooking image

Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.

Provided by David Tanis

Total Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds baby bok choy
3 tablespoons vegetable oil
3 small dry red Chinese hot peppers
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoons sugar
1 teaspoon sesame oil
3 tablespoons tamari or soy sauce
6 scallions, sliced diagonally, for garnish
1 tablespoon roasted sesame seeds for garnish (optional)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http//schema.org, Calories 107, UnsaturatedFatContent 5 grams, CarbohydrateContent 12 grams, FatContent 6 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 0 grams, SodiumContent 463 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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