30 minutes
A delightful mix of tender bok choy and caramelized shiitake mushrooms glazed with a savory sauce.
Baby Bok Choy, blanched
0 oz
Shiitake Mushrooms, stir-fried
0 oz
Small Dry Red Chinese Hot Peppers, added to oil
pieces
Garlic, minced
cloves
Ginger, grated
0 oz
Sugar, added to mushrooms
tablespoons
Sesame Oil, added to mushrooms
teaspoons
Tamari Or Soy Sauce, added for glaze
tablespoons
Scallions, sliced
bunch
Toasted Sesame Seeds, toasted
tablespoons
Vegetable Oil, for stir-frying
tablespoons
1. Prepare Bok Choy
Bring a large pot of water to a rolling boil and add salt. Blanch the baby bok choy for 1 to 2 minutes, then promptly remove and cool under cold running water. Drain and arrange on a serving platter.
2. Stir-fry Shiitake Mushrooms
Heat a wok or heavy cast-iron skillet over medium-high heat. Add vegetable oil and small dry red Chinese hot peppers, followed by shiitake mushrooms seasoned with salt and pepper. Stir-fry until the mushrooms start to brown.
3. Add Aromatics and Glaze
Stir in minced garlic and grated ginger. Add sugar, sesame oil, and tamari or soy sauce to create a glaze, stirring until the mushrooms are coated and the sauce thickens.
4. Finish and Serve
Spoon the glazed shiitakes over the bok choy. Optionally, scatter sliced scallions and sprinkle toasted sesame seeds on top. Warm the assembled dish in the oven if desired.
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