BABY BOK CHOY AND SHIITAKE STIR-FRY
As easy Asian dish loaded with flavorful mushrooms.
Provided by RuthE
Categories Side Dish Vegetables
Time 30m
Yield 4
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, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 5.4 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 407.3 mg, Sugar 2.1 g
XIANG GU YOU CAI (SHIITAKE BABY BOK CHOY)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.
Provided by Kate S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak mushrooms in boiling water.
- Without separating bunches, wash and drain baby bok choy.
- Wash mushrooms and squeeze out excess water. Quarter.
- Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
- In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
- Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
- Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).
BOK CHOY AND SHIITAKES
Steps:
- Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS
Provided by Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
- Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
- Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
- Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.
XIANG GU CHAO CAI HUA (SHIITAKE-FRIED CAULIFLOWER)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds. Although this recipe is named cauliflower, and the ingredients list cauliflower, the picture accompanying the recipe also showed broccoli. Try it both ways.
Provided by Kate S.
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter.
- Cut cauliflower (and broccoli if using?into florets and wash.
- Mince green onion.
- Heat empty wok over highest heat. Add oil and swirl to heat. Add minced green onion, minced ginger, and minced garlic, and toss a moment until fragrant but not burned. Add cauliflower (and broccoli) and stir-fry. Add mushrooms and continue to stir-fry.
- Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition.
- Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Nutrition Facts : Calories 730.3, Fat 19.8, SaturatedFat 3.2, Sodium 787.4, Carbohydrate 125.5, Fiber 45.5, Sugar 41.3, Protein 43.4
BOK CHOY WITH SHIITAKES
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 764 milligrams, Sugar 5 grams, TransFat 0 grams
BABY BOK CHOY WITH BRAISED SHIITAKE SAUCE
Categories Garlic Mushroom Side Low Cal High Fiber Lunar New Year Bok Choy Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
- Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.
- Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.
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