Braised Mushroom with Bok Choy (香菇菜心)
This dish comprises braised mushrooms of meaty texture and blanched bok choy full of crunchiness. It makes a healthy and tasty side dish.
Nutrition Facts
Ingredients
Instructions
Soak dried shiitake mushrooms in 500 ml of water (about 2 cups) until they become plump. Overnight soaking in cold water produces the best result. Otherwise, use the hot water method to speed up. You’ll need 1 hour for small-sized mushrooms. Take out the mushrooms and squeeze out excess water (keep the soaking water for later use). Trim off the stem, then set aside.
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Continue Reading at Redhousespice →Chef's Notes
1. You may use fresh shiitake mushrooms or king oyster mushrooms to substitute. In this case, replace the mushroom soaking water (used for braising) with vegetable stock or water (a little less).
2. To make the dish vegetarian/vegan friendly, replace oyster sauce with vegetarian stir-fry sauce (素食蚝油), or mushroom vegetarian stir-fry sauce (香菇素食蚝油).
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Reviews from the Original Source
Hello Wei,
I made this last night as a midnight snack (hot water rehydration for the Shiitakes). So simple yet so flavoursome and so satisfying.
I would like to serve it with a protein dish and rice next time I cook it.
On a totally different note, I went to Chinatown in Manchester to do some ingredient shopping. I came back with, amongst other things some dried Lily Bulbs (and dried Lily Buds) but I don’t see a recipe on your blog. Any advice that you could share would be greatly appreciated.
Paul:-)
I i always look forward to get you recipes ,do you remember in Chinese restaurants coconut cream pie it was a custard whip cream on top toasted coconut i would love the custard i remember milk eggs etc . if anyone knows its you thank you for reading lily
Wow! This recipe is incredible! My family asked if I would make it every day!
This recipie worked great as a weeknight meal. Since I already had my bamboo Steamer out from the night before I steamed the bok choy as I fried some chicken breasts seasoned with only salt. Once the bok choy was just about done I put it to the back of the stove off of the heat and set the chicken breasts off heat to rest. Then I prepared the sauce using fresh shitake mushrooms. I honestly didn't measure anything except the water and one tablespoon of cornstarch. My only suggestion to this already amazing dish would be to add some fresh ginger into the garlic in the beginning. Delicious!!
Its easy to cook. nutritious to eat. Ingredients easy to get.
Thank you, Wei.
Fast and so much flavor. My guests loved it and couldn't get enough
Did you make this recipe?
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