Glazed Shiitakes with Bok Choy
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Ingredients
- 2pounds baby bok choy
- 3tablespoons vegetable oil
- 3small dry red Chinese hot peppers
- 1pound shiitake mushrooms (about 4 dozen), stems removed
- Salt and pepper
- 4garlic cloves, minced
- 1tablespoon grated ginger
- 1tablespoons sugar
- 1teaspoon sesame oil
- 3tablespoons tamari or soy sauce
- 6scallions, sliced diagonally, for garnish
- 1tablespoon roasted sesame seeds for garnish (optional)
Directions
Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 7 gramsCalories: 119Saturated Fat: 1 gramUnsaturated Fat: 6 gramsSodium: 499 milligramsSugar: 6 gramsFiber: 4 gramsCarbohydrate: 13 gramsProtein: 4 grams
Source: https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy