GLAZED SHIITAKES WITH BOK CHOY RECIPE - NYT COOKING
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
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
BABY BOK CHOY AND SHIITAKE STIR-FRY | ALLRECIPES
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
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
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- Heat toasted sesame oil in a skillet over medium-high. Add bok choy; cook until browned, about 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan. Add toasted sesame oil and sliced shiitake mushrooms to pan; cook 2 minutes. Stir in sliced green onions and minced garlic cloves; cook 30 seconds. Add cooked bok choy, fresh lime juice, kosher salt, and black pepper; cook 1 minute. Top with chopped cilantro and toasted sesame seeds.
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Calories 39.4 calories per serving
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Total Time 20 minutes
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Calories 58 per serving
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BRAISED DUCK WITH BOK CHOY AND SHIITAKE ... - ASIAN RECIPES
From asianinspirations.com.au
Reviews 4.2
Total Time 2 minutes5S
Cuisine Chinese
- To Cook Wash duck, pat dry with paper towel. Brush with dark soy sauce. Set aside for 15 mins. Heat 2 tbsp vegetable oil in a large deep frying pan or pot, fry duck until skin is golden brown. Remove duck and wipe pan clean with paper towel. Add seasoning mix, water, star anise, 4 cloves garlic and ¾ of the ginger. Bring to a simmer then gently braise duck for 90 mins. Remove duck from the pot, transfer to a plate, and cover loosely with foil. Rest. Add shiitake mushrooms and rock sugar to pot, bring to the boil, reduce heat to medium and simmer for 10 mins. Combine cornflour with 2 tbsp of water, add to sauce and stir well. Transfer to a bowl and set aside. Heat remaining vegetable oil and sesame oil in a wok or frypan over medium-high heat. Finely chop remaining garlic and ginger, add to wok and stir fry for 2 mins – do not burn. Add bok choy and stir fry for 2 mins, add remaining oyster sauce and stir fry for 1 min. Serve duck with bok choy, mushrooms and sauce.
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