If you can get your hands on fresh shiitake mushrooms, definitely use them. The best place to check for fresh mushrooms is an asian market. They usually have a better selection and cheaper prices. Last week end I went to a local asian market and got some fresh shiitake mushrooms and baby bok choy, so the dish invented itself. Bok choy’s mellow flavor goes beautifully with earthy shiitake mushrooms in this quick stir-fry. This would also make a perfect side dish for a steak. If you are using dried shiitake, soak them for at least 30 minutes until soft to slice. You can also substitute bok choy for any green here: kale, swiss chard, etc. I also made a delicious shiitake mushroom soup this week, which i will be sharing later.
Preparation time: 15 minutes
Cooking time: 15 minutes
- 2 tablespoons olive oil
- 6 baby bok choy (about 12-14 oz)
- 6 shiitake mushrooms (about 6-7 oz); you could also use dried, 1/3 the amount
- 2 cloves garlic, chopped
- 1 tablespoon wok aromatics (recipe below)
- 1/4 to 1/2 cup vegetable broth or chicken stock
- 2 tablespoons light soy sauce
- 2 teaspoon sesame oil
- 2 green onions, sliced
- cooked grain to serve
- unsalted toasted peanuts or sesame seeds to garnish
- Brush dirt of mushrooms; slice if they are large. Rinse bok choy well, shake off excess water. Set aside.
- Heat the oil in the pan. Add asian aromatics and garlic; cook just until fragrant and beginning to brown, about 1 minute.
- Add mushrooms and saute on low medium heat until soft, about 5 minutes.
- Add 1/4 cup broth and deglaze the pan, more if needed.
- Add the soy sauce and simmer to reduce the sauce to the thickness that you desire.
- Add the bok choy, stir to coat and cook for another minute, until the greens have wilted. Do not over cook.
- Add the sesame oil and remove from heat.
- Serve immediately over grain of your choice: brown rice, quinoa, millet, etc.
- Sprinkle with green onions and peanuts.
Adopted from “True Food” by Andrew Weil; Use these aromatics in asian inspired dishes. It is important to slice the ginger and lemongrass across the fibrous stalks; otherwise the mixture will become stringy when blended. Freeze any leftovers, since the flavors dissipate if not used immediately. I normally divide left overs into small containers and use when needed for asian dishes.
- 1 lemongrass stalk, thinly sliced (about 1/3 cup)
- 1/3 cup thinly sliced fresh ginger
- 5-6 scallions, white parts only, coarsely chopped
- 1 1/2 teaspoon sambal oelek (you can find it in your local grocery store, asian department; its a chili garlic sauce)
- Combine the lemongrass, ginger, and scallions in a food processor and pulse until finely minced.
- Transfer the mixture to a lidded jar, add the sambal oelek, and mix well to combine. Use immediately, and freeze any left overs.