BOK CHOY, SHIITAKE STIR FRY RECIPES

BABY BOK CHOY AND SHIITAKE STIR-FRY | ALLRECIPES

Baby Bok Choy and Shiitake Stir-Fry | Allrecipes image

As easy Asian dish loaded with flavorful mushrooms.

Provided by RuthE

Categories Side Dish Vegetables

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 cups

Number Of Ingredients 10

Ingredients

½ cup low-sodium chicken or mushroom broth
2 tablespoons oyster sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1?½ tablespoons peanut or vegetable oil
2 medium garlic cloves, minced
1 (1 1/2 inch) piece ginger root, peeled and minced
½ teaspoon kosher salt
3?½ ounces shiitake mushrooms, stems discarded and caps sliced
1?¼ pounds baby bok choy, chopped

Steps:

Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

Nutrition Facts : Calories 95.3 calories, CarbohydrateContent 7.2 g, CholesterolContent 0.5 mg, FatContent 5.4 g, FiberContent 1.8 g, ProteinContent 3.3 g, SaturatedFatContent 1 g, SodiumContent 407.3 mg, SugarContent 2.1 g

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

Ingredients

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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