Poached Tiger Prawns With Clams Bok Choy And Shiitake Mushrooms Recipes

GLAZED SHIITAKES WITH BOK CHOY

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.

CHILLED JUMBO TIGER PRAWNS WITH SPICY FIG CHUTNEY

Steps:

• Place figs, mango, ginger, red pepper, rice vinegar, honey, and cayenne in a small saucpan. Simmer over low heat for 15 minutes. Let cool slightly, and then refrigerate until completely chilled.
• Fill tomatoes with fig chutney. Place tomato in the center of each plate. Arrange shrimp on tomato, with tails down. Garnish with cilantro and chives.

BOK CHOY WITH SHIITAKES

Steps:

• 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.
• 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.

STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS

Steps:

• Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
• Heat the light sesame oil in a sauté pan over medium heat, then add the scallions, ginger, garlic, shiitake mushrooms, and a pinch of salt and sauté for 30 seconds. Add the water, tamari, and the bok choy stems and sauté for 2 minutes. Add the bok choy leaves, lime juice, toasted sesame oil, and a pinch of salt and sauté until the bok choy is just wilted, about 2 minutes. Taste and add another squeeze of lime if you like. Sprinkle with the toasted sesame seeds and serve immediately.
• rebecca's notes
• To toast seeds or nuts, preheat the oven or toaster oven to 350°F and line a baking sheet with parchment paper.
• Spread the seeds or nuts in an even layer on the prepared pan and toast until aromatic and slightly browned, 5 to 7 minutes. Check frequently, as they can burn easily.
• storage
• Store in a covered container in the refrigerator for 3 days.
• nutrition information
• (per serving)
• Calories: 150
• Total Fat: 7.8g (1g saturated, 2.6g monounsaturated)
• Carbohydrates: 16g
• Protein: 10g
• Fiber: 6g
• Sodium: 585mg
• WHO KNEW? 'Shroom Sagacity
• Mushrooms, long a staple of healthy eating in Asian diets, are a bit of a yin-yang affair. They can have powerful anticancer effects, but they must be properly prepared. Integrative oncologist Donald Abrams notes that "people are often not aware that white button mushrooms, their brown cousins, the cremini, and their giant cousins, the portobello, really need to be cooked. Putting sliced white button mushrooms in a salad is really something we should avoid, because they may in fact contain hydrazine, a cancer-causing compound that's neutralized when it's cooked." Abrams adds that he loves shiitake and maitake mushrooms for his patients, as both are good immune enhancers.

PLANTATION SHRIMP WITH SHIITAKE MUSHROOMS AND BABY BOK CHOY

Steps:

• In a medium bowl, combine the chicken stock, fish sauce, and sugar. Stir until the sugar dissolves.
• Peel the shrimp and slice in half lengthwise. Remove any veins. Wash the shrimp under cold water, pat dry with paper towels, and set aside.
• Clean the shiitake mushrooms with a dry, clean towel or brush. Cut the mushrooms into 1/4-inch slices. Wash the baby bok choy and cut into 1-inch pieces. Set aside to dry.
• Heat a frying pan or wok on high heat until smoking. Pour 1 tablespoon of the oil into the pan. Add the shrimp and cook it until it changes color (20 to 30 seconds). Remove from pan and set aside.
• Without cleaning the pan, add the remaining 2 tablespoons oil. Add the garlic and cook until fragrant, about 10 seconds. Add mushrooms and bok choy and stir-fry until the vegetables are tender, 30 seconds to 1 minute.
• Add the shrimp to the pan and stir-fry for 10 seconds. Then add the rice wine and continue to stir. Add the stir-fry sauce and cook until shrimp is fully cooked, about 15 seconds.
• Remove from heat and serve immediately with steamed rice. Any remaining sauce may be refrigerated for up to 4 days or frozen.