VEGAN BRAISED CHINESE MUSHROOMS AND BABY BOK CHOY
A classic Chinese dish is bok choy served with dried black mushrooms, soaked until soft and then flavored with soy sauce and other ingredients.
Provided by Elaine Louie
Categories dinner, easy
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry. Mix well, and reserve.
- Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil. Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering. Add mushrooms, and stir-fry for 2 minutes. Add reserved sauce, and reduce heat to low. Cover, and simmer for 20 minutes, turning mushrooms over once or twice. If the pan becomes dry, add 1 to 2 tablespoons water.
- In a small bowl, combine cornstarch with 2 teaspoons water, and mix well. Add to the mushrooms. Stir gently for 30 seconds, until mushrooms are glossy. Cover, and turn off heat. Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1 1/2 minutes. Drain well and arrange on a platter with the leaves pointed toward the center. Place the mushrooms in the center, and garnish with chopped scallions. If desired, serve with rice.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 15 grams, Carbohydrate 43 grams, Fat 18 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 584 milligrams, Sugar 12 grams, TransFat 0 grams
BRAISED BABY BOK CHOY
Baby bok choy is more tender than the vegetable is at full size -- try it with using this simple preparation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat until hot but not smoking. Add bok choy, and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
- Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy, and serve.
CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE
This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.
Provided by Jade Blue
Categories Side Dish Vegetables
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
- Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g
BABY BOK CHOY WITH MUSHROOMS AND TOFU
Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!
Provided by Sharon123
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- On paper towels, pat tofu dry on all sides.
- Cut tofu crosswise into 1/2 inch thick slices.
- On small plate, place cornstarch.
- Heat nonstick wok or large skillet over medium heat until hot.
- Add 2 tbls. oil and swirl to coat pan.
- One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
- Fry until well browned on one side--about 5 minutes.
- Turn tofu slices and fry other sides until well browned.
- Transfer tofu to center of large serving platter; cover with foil and keep warm.
- Add broth and gingerroot to wok and heat to boiling.
- Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
- Meanwhile, prepare Sauce (see below).
- With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
- Discard ginger slices and any remaining broth.
- Reheat wok over high heat until hot.
- Add remaining 1 tbls. oil and the mushrooms.
- Stir-fry mushrooms until softened-about 5 minutes.
- Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
- Transfer mushrooms from Sauce and place over tofu.
- Pour Sauce over all.
- Garnish with green onion, if desired.
- Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.
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- For regular bok choy, slice the stems and chop the green leaves roughly. For any size baby bok choy, slice through the stems and leaves. Rinse either variety well in a colander — there's sometimes grit in the stems.
- Combine the shiitakes in a pan with the broth or water with bouillon cube. Bring to a gentle simmer and cook until just tender.
- Stir in the ginger, then add the bok choy. Cook for just a minute or two until wilted and heated through. Bok choy cooks quickly and is best with a little crunch.
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- Place the dried Chinese mushrooms into a medium bowl, and pour 2-3 cups of hot water over them. Place a plate over the bowl so the mushrooms are completely submerged. Because the mushrooms are small, they should reconstitute quickly. After 15 minutes, cut off the stems of the mushrooms and return them to the water to soak for another 15 minutes.
- Wash your cut Shanghai bok choy in a large bowl of water so the vegetables are fully submerged. Agitating or stirring the vegetables in the water will release any dirt or sand. Repeat this process another 2 times or as necessary, until the water is clean and there is no sand or dirt at the bottom of the bowl.
- After your mushrooms are done soaking, transfer to a plate and gently squeeze out the excess water. Set the mushrooms and the soaking water aside.
- Bring 6 cups of water, 1 tablespoon vegetable oil, and 1 teaspoon salt to a boil. Blanch the Shanghai bok choy for 40 seconds, stirring occasionally. They should be just wilted and bright green. Scoop out the bok choy into a bowl and pour 2 cups of cool water over them. The water will stop the cooking process, but you don’t want your veggies to be ice cold, so pour the bok choy into a colander right after they’ve been submerged in the cool water. Drain.
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