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Bok Choy with Black Mushrooms Recipe

Bok Choy with Black Mushrooms Recipe

Bok Choy with Black Mushrooms Recipe

Poaching bok choy retains both its crispy texture and bright green and white colors. Additional flavor, texture and color are provided by the black Chinese mushrooms.

Ingredients :

    • 4 medium bok choy (see note)
    • 2 tablespoons sesame oil
    • 5 cloves garlic, finely minced
    • 2 slices ginger, finely minced
    • 8 dried black Chinese mushrooms, soaked in hot water for 20 minutes then drained, tough stems discarded
    • 1 teaspoon rice vinegar
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1 tablespoon rice wine
    • 2 teaspoons soy sauce

Method :

    1. Cut the bok choy in half and poach in boiling water for 3–4 minutes, then drain in a colander. When cool, arrange the halves in a star pattern on a platter, with the leaves facing towards the center of the platter and the stems outwards.
    2. Heat the sesame oil in a wok until smoking hot, then add the garlic, ginger and mushrooms and stir-fry for 3–4 minutes. Add the rest of the ingredients, lower the heat to medium and stir-fry for another 5–6 minutes.
    3. Remove from the heat and transfer the mushrooms with the sauce to the center of the bok choy. Serve immediately.

Bok choy is a highly nutritious variety of cabbage with long, crisp stalks and spinach-like leaves. It has a clean, slightly peppery flavor and is a wonderful addition to soups and stir-fries. It is available in most well-stocked supermarkets.

If you prefer more sauce in this dish, you may add 1/2 cup (125 ml) of water into which 1 teaspoon of cornflour has been dissolved, at the end of Step 2 to allow the sauce to thicken. Chopped spring onions may be added to the finished dish as a garnish.

Serves 4
Preparation time : 10 mins
Cooking time : 10 mins